Instructions

• 1 Add oil to a Dutch oven over medium-high heat and add the sausage. Cook until completely browned, breaking it up into crumbles as it cooks. When browned, remove sausage from the pot with a slotted spoon and set aside.
• 2 Add the onion and 1/2 tsp. salt and cook until the onions are translucent and beginning to brown, about 5 minutes. Add the mushrooms and the other 1/2 tsp. salt. Cook until the mushrooms have released their liquid and are cooked through, another 5 to 7 minutes, Add the carrots and cook until they look softened around the edges, aobut 3 minutes. Stir in the garlic and cook for 30 seconds.
• 3 Pour a cup of stock into the pot to delgaze, scraping any brown bits from the bottom of the pot. Return the sausage to the pot and add the remaining stock. Bring to a rapid simmer over high heat, then reduce heat to medium.
• 4 Add the tortellini and cook accord to package directions.
• 5 In a medium bowl, add the drained beans, 1/2 cup water, and apple cider vinegar. Puree using an immersion blender or just put them in your blender and hope your daughter doesn't find out.
• 6 To finish the soup, add the spinach and stir it in until wilted. Stir in the pureed beans and heavy cream. Taste and season with salt and black pepper r add another splash of ACV if needed.