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Sausage and Tortellini Soup
1 1/2 pounds hot Italian sausage
3 cups beef broth -- (3 to 4)
1 (28oz) can Italian plum tomatoes -- crushed in puree
1 onion -- chopped
1 large carrot -- chopped
1 package frozen spinach, thawed -- (8 to 10 ounces)
1/2 teaspoon garlic powder
salt and pepper -- to taste
1 package cheese tortellini -- fresh or frozen
1. Remove sausage from casing and brown, breaking it up. Drain sausage and transfer to a stockpot or Dutch oven.
2. Add remaining ingredients, except tortellini, and simmer for 45 minutes to 1 hour, until vegetables are tender.
3. Add tortellini and cook for the length of time indicated on package directions.
For the slow cooker, follow steps 1 and 2, but cook covered on low for 6
to 9 hours; add cooked tortellini in the last 15 minutes.
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