Super-Delicious Zuppa Toscana

• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil

• 1 (14.5 ounce) can crushed tomatoes
• 2 cups dry lentils
• 8 cups water
• 1/2 cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar
• salt to taste
• ground black pepper to taste
  
  
  
  
  Within a 5 quart Dutch oven, dark brown sausage. Remove sausage and deplete, reserving 1 tablespoon of the particular drippings.
  Saute onions and garlic in drippings. Stir in meat broth, water, wine, tomatoes, green beans, basil, oregano, tomato sauce, along with sausage. Bring to a facial boil. Reduce heat; simmer uncovered for half an hour.
  Skim fat from the soups. Stir in zucchini and parsley. Simmer covered for half an hour. Add tortellini during the very last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.