Rustic Italian Tortellini Soup
3 Italian turkey
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
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
Shredded Parmesan cheese, optional
Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until
is no longer pink.
and stir 2 minutes longer.
Add the broth and tomatoes. Bring to a
Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is 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.
Yield: 6 servings (2 quarts)