Rustic Italian Tortellini Soup

Rustic Italian Tortellini Soup

Prep: 20 min. Cook: 20 min.
Yield: 6 servings

3 Italian turkey sausage links (4 oz. each), casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 oz. each) reduced-sodium chicken broth
1-3/4 cups water1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (9 oz.) refrigerated cheese tortellini
1 pkg. (6 oz.) fresh baby spinach, coarsely chopped
2-1/4 tsp. minced fresh basil or ¾ tsp. dried basil
¼ tsp. pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook and stir 2 minutes longer. Add the broth, water and tomatoes. Bring to a boil.

Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until tortellini are tender, stirring occasionally. Add the spinach, basil, pepper and pepper flakes; cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.