Rustic Italian Tortellini Soup

By Zopmama

Ingredients

• 3 3 3 Italian turkey sausage links (4 ounces each), casings removed
• 1 1 1 medium onion, chopped
• 6 6 6 garlic cloves, minced
• 2 2 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1-3/4 1-3/4 1-3/4 cups water
• 1 1 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 1 1 package (9 ounces) refrigerated cheese tortellini
• 1 1 1 package (6 ounces) fresh baby spinach, coarsely chopped
• 2-1/4 2-1/4 3/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
• 1/4 1/4 1/4 teaspoon pepper
• Dash Dash crushed red pepper flakes
• Shredded Parmesan cheese, optional
• 1 1. 1 to 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.
• 6 stirring occasionally and adding a little broth if necessary. Yield: 6 servings (2 quarts).

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

1.
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.

2.
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.
Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Yield: 6 servings (2 quarts).