Sausage and Tortellini Soup

2 TBL olive oil
1 lb Italian Sausage, sliced into "Pennies"
6 cloves garlic, minced
1/2 cup white wine
2 quarts chicken stock
1 - 1/2 lbs refrigerated tortellini
6 oz baby spinach leaves
1 can diced tomatoes with juice
1 TBL butter

Heat 1 TBL olive oil in heavy bottom stock pot and add sliced Italian sausage in batches.  Saute until browned.  Remove from pan and set aside.

Add 1 TBL remaining olive oil  to pan and saute garlic for for about 30 seconds.  Add wine to deglaze, stir, then add chicken stock and tomatoes.  Bring to a boil, and add tortellini.
Cook for about 4 minutes and add spinach.  Lower heat and cook until spinach wilts, approximately 2 minutes.

Return sausage to soup and simmer for 3 to 5 minutes until heated through.  Add butter and allow it to melt.  Stir and serve.

Ladle into bowls and top with grated Parmigiano / Reggiano cheese if desired.

This is actually a great work night soup.  The refrigerated tortellini makes it a quick fix, and it is hearty and satisfying.