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Heat soup pot/Dutch oven with ½ tsp of oil to coat and sauté chicken sausage until browned. Remove from pan and slice into small pieces.
Set aside.
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Meanwhile, finely mince the garlic cloves
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Heat remaining oil in pan, add garlic and sauté for 30 seconds, stir in wine and broth and bring to a boil. Cook for about 2 minutes, then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, about 2 minutes
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Add sausage to the soup, cook for an additional 5 minutes. Add the butter. Serve when butter is melted.