Italian Tortellini Soup

• 3 Italian turkey sausage links, 4oz each with casings removed

• 1 medium onion, chopped

• 6 garlic cloves, minced

• 2 cans (14.5 oz each) reduced-sodium chicken broth

• 1 3/4 c water

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 package (9oz) refrigerated cheese tortellini

• 1 package (6oz) fresh baby spinach, coarsely chopped

• 2 1/4 tsp minced fresh basil or 3/4 tsp dried basil

• 1/4 tsp pepper

• dash crushed red pepper flakes

• shredded parmesan cheese, optional

1. Crumble sausages into a Dutch oven, add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic, cook and stir 2 minutes longer. Add the broth, water and tomatoes. Bring to a boil.

2. Stir in tortellini, return to a boil. Reduce heat and simmer uncovered for 5-8 minutes or until tortellini are tender, stirring occasionally. Add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.

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