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Ingredients
- 4 tsp. olive oil
- 1 pkg. Italian Chicken Sausage Links
- 5 cloves garlic, minced
- 1/2 cup white wine (optional)
- 3 14-oz. cans low-fat, low-sodium chicken broth
- 18 oz. refrigerated cheese tortellini
- 6 oz. baby spinach leaves
- 1 can (15 oz.) diced tomatoes
- 1 Tbsp. unsalted butter
Preparation
Step 1
Heat 1 to 2 teaspoons oil in a Dutch oven and sauté chicken sausage until browned. Remove from pan and carefully slice into small pieces; set aside.
Heat remaining oil in Dutch oven; sautè garlic for 30 seconds. Stir in wine and broth; bring to a boil. Cook for about 2 minutes, then add tortellini. Cook for another 3 to 4 minutes, then stir in spinach and tomatoes. Cook until the spinach wilts, approximately 2 minutes. Return sautèed sausage to the soup; heat throughout. Melt butter into soup
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