Italian Tortellini Soup

It's Sunday night and time once more to clean out my crisper drawer; what better way to do that than in a soup, right? Quick and easy to put together, you can really throw any sort of fresh (or frozen, for that matter) vegetable you've got on hand into the pot and let er rip.

Italian Tortellini Soup

Ingredients:
1 Tbs. olive oil
2 links of hot Italian sausage, sliced
1 small onion, diced
1 carrot, diced
1/2 zucchini, diced
1/2 yellow squash, diced
1 pint of cherry tomatoes, diced (you can always use canned tomatoes, but I was cleaning out the crisper drawer, remember?)
1 Tbs. dried parsley
1 Tbs. dried basil
1 tsp. garlic powder
1 tsp. dried Italian seasoning
salt & pepper to taste
4 cups chicken or vegetable stock (I actually had open cartons of each in the fridge and used the last of both)
1 (8-ounce) bag of dried tortellini (I had the plain cheese kind in my cabinet)
6 ounces of baby spinach (fresh or frozen- I used fresh that was a little too wilted for a salad)

Directions:
In a large soup pot over medium heat, cook the Italian sausage, vegs, and spices in olive oil until the sausage is mostly cooked through and the vegs are slightly softened, about 6-8 minutes. Add in your stock of choice and bring the soup to a boil before dropping in the pasta, cooking until the tortellini are al dente, about 8-9 minutes. Stir in the spinach just before serving.

Enjoy!