Rustic Italian Tortellini Soup
Yield: 6 servings (2 quarts)
3 Italian turkey sausage links (4 ounces each), casings removed (I used the “hot” sausage version) 1 medium onion, chopped 6 garlic cloves, minced 4 cups reduced-sodium chicken broth 1 can (14-1/2 ounces) diced tomatoes, undrained 1 package (9 ounces) refrigerated cheese tortellini 1 package (6 ounces) fresh baby spinach, coarsely chopped 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil (or, you can substitute thyme and oregano) 1/4 teaspoon pepper Dash crushed red pepper flakes (optional if not using hot turkey sausage) 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 and tomatoes. Bring to a boil.
Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is 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.
Recipe submitted by SparkPeople user FOODIEWIFE.