Tortellini soup with Italian sausage

Heat one tablespoon of oil in a Dutch oven over medium-high heat until it shimmers.

Add the sausage, break it up with a wooden spoon and stir frequently about five minutes until browned and cooked through.

Smash, peel and mince three cloves of garlic; chop half an onion.

Add the onion and garlic to the pot and cook, stirring occasionally, about five minutes until the onion is tender and the garlic fragrant.

Add the chicken stock, the can of tomatoes, salt and black pepper and bring to a boil.

Reduce to medium and cook uncovered about 15 minutes, stirring occasionally.

Raise the heat to medium-high, add the tortellini and cook about four to five minutes, keeping them submerged; check the package time and pull them slightly al dente.

Stir in the spinach and chopped basil and cook about a minute until wilted.

Taste and adjust seasoning before removing from the heat.

Remove from heat and serve garnished with shredded Parmesan.