Hearty Tortellini Vegetable Soup

3  cups  mushrooms
1  cup  chopped onions
1  cup  chopped carrots
1  cup  chopped zucchini
4  tsp  olive oil
2  small  cloves  garlic, minced
4  cups  spinach, washed, drained
2  cans  (14 oz.)  stewed tomatoes
2  cans  (14 oz.)  chicken broth
2  Tbs  chopped fresh parsley
2  Tbs  fresh dill, chopped
56  frozen ricotta tortellini
1  lb  Italian sausage (mild)
2  Tbs  olive oil

Prick sausages with a fork; cover with water and simmer 15 minutes. Drain and cut into slices. Sauté in the 2 tablespoons of olive oil. Set aside.

Sauté onions, carrots, zucchini in the 4 tsp. olive oil. Add the garlic and mushrooms towards the end, so as not to over-cook these two fragile ingredients. Add spinach, stewed tomatoes, and chicken broth.

Cook the tortellini in salted boiling water just until the float on top of the water. Drain and add to the soup at the end.  Garnish with parsley, and dill.