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
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).