Sausage and Tortellini Soup


1 Tbs. extra virgin olive oil
1 lb. Turkey Kielbasa, cut into 1 inch chunks
1 onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 bay laurel leaf
9 oz. fresh tortellini
4 cups baby spinach
With Kosher salt and freshly ground black pepper, to taste.


Heat oil in a Dutch oven over medium high heat until hot; add kielbasa chunks and brown off. Remove kielbasa and set aside. Add onion and garlic to Dutch oven and cook for 5 minutes, or until onion is softened and translucent. Add broth and bay leaf and bring to boil. Stir in tortellini and simmer over medium heat until tender, 8-10 minutes. Stir in browned reserved kielbasa chunks and cook for 2-3 minutes more or until hot throughout. Stir in spinach and cook just until wilted, approx. 1 minute. Season with salt and pepper to taste. Discard bay leaf and serve at once with your favorite bread.