Italian Tortellini Soup

This healthy soup is sure to be a new favorite!

Ingredients

• 3 Italian turkey sausage links (4 ounces each), casings removed
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 4 cups reduced-sodium chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 package (6 ounces) fresh baby spinach, coarsely chopped
• 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil (or, you can substitute thyme and oregano)
• 1/4 teaspoon pepper
• Dash crushed red pepper flakes (optional if not using hot turkey sausage)
• Shredded Parmesan cheese, optional

Instruction

1. Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink.
2. Add garlic and continue cooking and stirring for 2 more minutes.
3. Add broth and tomatoes and bring to a boil.
4. Stir in tortellini, bring back to a boil, then reduce heat and simmer uncovered for 5-8 minutes (until pasta is tender) stirring occasionally.
5. Add spinach, basil, pepper and pepper flakes. Cook an additional 2-3 minutes until spinach is wilted.
6. Sprinkle parmesan cheese over each serving.