DIRECTIONS: Heat a large pot over medium-low heat and add the sausage. Cook, breaking up with a spoon until cooked through, 5 minutes. Add the celery, onion, carrot and garlic. Cook for 8-10 minutes until vegetables begin to soften. Add the chicken broth, water, parmesan cheese rind (if using) and increase heat to medium-high and bring to a boil. When broth boils, add the Bouillon and black pepper. Stir to combine, cover and cook medium low simmer 15 to 20 minutes, until the vegetables are soft. Reduce heat to low and add the tortellini and spinach. Simmer until tortellini cooks to al dente according to package directions, about 5 to 6 minutes. Once cooked, remove the rind. Stir to combine then serve with freshly grated Parmigiano Reggiano (if using).

NOTES: If you use chicken broth with salt, omit the the Better Than Bouillon.

NUTRITION INFO: Serving: 1 -3/4 generous cups, Calories: 372 kcal, Carbohydrates: 34.5 g, Protein: 29 g, Fat: 13.5 g, Saturated Fat: 4 g, Cholesterol: 88 mg, Sodium: 990 mg, Fiber: 3 g, Sugar: 5.5 g

(Recipe and photo courtesy of Skinnytaste)