Rustic Italian Tortellini Soup
Prep time: 20 min Cook time: 20 min
3/4 Lb. Italian turkey sausage links, casing removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced sodium chicken broth
1 3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package ( 9 ounces) refrigerated cheese tortellini
1 package ( 9 ounces) fresh baby spinach, coarsrly chopped
2-1/4 teaspoon minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper or crushed red pepper flakes
shredded Parmesan cheese, optional
- Crumble sausages into a Dutch oven, add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer.Stir in the broth, water and tomatoes.
- Add Tortellini; return to a boil. Cook 5-8 minutes or until almost tender, stirring occasionally. Reduce heat, add spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or longer till spinach is wilted and tort is tender. Serve cheese is desired.
Yield: 6 servings (2 quarts)