Ingredients:
3 Italian turkey sausage links (4 ounces each), casing removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14 ½ ounces each) reduced-sodium chicken broth
1 ¾ cups water
1 can (14-1/2 ounces each) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2 ¼ teaspoons minced fresh basil or ¾ teaspoon dried basil
¼ teaspoon pepper
Dash crushed red pepper flakes
Shredded parmesan cheese, optional
Directions:
Crumble sausage into large skillet, 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 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.
Yield:6 servings (2 quarts).
