This is my favorite soup recipe. It's quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I've found that turkey sausage, or even ground turkey breast, is just as good.
Italian turkey sausage links (4 ounces each), casings removed
medium onion, chopped
garlic cloves, minced
cans (14-½ ounces each) reduced-sodium chicken broth
can (14-½ ounces) diced tomatoes, undrained
package (9 ounces) refrigerated cheese tortellini
package (6 ounces) fresh baby spinach, coarsely chopped
teaspoons minced fresh basil or ¾ teaspoon dried basil
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 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil. Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.