Rustic Italian Tortellini Soup

Submitted by Kaylene Myers - added 5/1/24

Ingredients

• 3 Italian turkey sausage links (4 oz. each), casings removed (I used the "hot" sausage version)
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 4 cups reduced sodium chicken broth
• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1 package (9 oz.) refrigerated cheese tortellini
• 1 package (6 oz.) fresh baby spinach, coarsely chopped
• 2 1/4 tsp. minced fresh basil or 3/4 tsp. dried basil (or, you can substitute thyme and oregano)
• 1/4 tsp. pepper
• dash crushed red pepper flakes (optional if using hot turkey sausage)
• shredded parmesan cheese, optional

Instructions

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