Tortellini Soup with Napa Salad

For the Italian Tortellini and Spinach Soup with Chicken Sausage:

• 1/2 Cup yellow onion, minced
• 1 TBSP minced garlic
• 1/2 Cup carrots, diced
• 1 LB. Spicy chicken sausage, casing removed (I got this from Whole Foods, also it is not that spicy in my opinion)
• 1 Lb. Chilled cheese tortellini from the fridge section (I got this from Whole Foods)
• 10 Cups vegetable broth
• 1 28 oz. can diced tomatoes
• 2 TBSP olive oil
• 2 Bay leaves
• 1/2 TBSP oregano
• 1/2 TBSP basil
• 1 TSP salt
• 1/2 TSP black pepper
• 3 Cups fresh spinach, stems removed
• Parmesan cheese, shredded (To top your soup with)

For the Napa Salad:

• 2 Medium to small romaine lettuce heads, sliced in medium to thin slices
• One head Napa cabbage, thinly sliced
• 1 Medium to large apple, washed and chopped (skin on)
• 1 Cup mozzarella cheese, shredded
• 1 Cup dried cherries
• 1 Cup marcona almonds, lightly salted
• 2 Corn on the cobs, corn cut off
• 1 Avocado, diced

For Italian Tortellini and Spinach Soup with Chicken Sausage:

1. Prepare your vegetables. Mince your yellow onion, dice your carrots, and remove the stems from your spinach leaves. Place in separate bowls.
2. Remove the castings from your chicken sausage and remove the meat. Discard the casting.
3. Spray a pan with non-stick spray. Heat a pan over medium heat. Add your chicken sausage and cook until no longer pink in the middle. About 6-8 minutes. Once cooked, set aside.
4. In a large pot, heat 2 TBSP olive oil over medium heat, swirl the pot so the oil is covers the entire base. Once heated add your yellow onions, garlic and carrots. Sauté for 2-3 minutes until onion become translucent and your pot is fragrant.
5. Add your can of diced tomatoes and your vegetable broth. Stir to combine onions, carrots, tomatoes, garlic and broth. Next, add your bay leaves, oregano, basil, salt and pepper. Stir to combine again.
6. Add your chicken sausage and tortellini. Increase heat to high and bring to a boil. Once boiling bring back down to a medium low and simmer. Cook until tortellini is tender and al dente about 6-7 minutes.
7. Once tortellini is cooked, add your spinach and cook another 2 minutes until spinach is wilted.
8. Serve immediately and with parmesan cheese on the side. Anything that is left over, save for the next couple of days. It will be good for up to a week.
9. ENJOY!

For the Napa Salad:

1. Heat a large pot of water over high heat, add your corn on the cob. Cook for about 7-10 minutes and remove from heat. Once cooled, cut the corn off the cob and place in a bowl. Set aside.
2. Chop your romaine lettuce heads and your Napa cabbage and place in your serving bowl of choice. Mix the two together, make sure they are mixed well.
3. Chop your apples and dice your avocado.
4. Add apples, dried cherries, marcona almonds, corn and cheese. Mix the salad well with salad tongs or your hands.
5. Top the salad with diced avocado and serve with your choice of dressing. Balsamic recommended.
6. ENJOY!