Ingredients
3 Italian turkey sausage links, casings removed1 medium onion, chopped4 garlic cloves, minced1/4 teaspoon crushed red pepper flakes6 cups reduced-sodium chicken broth1 jar (24 ounces) pasta sauce1 can (15 ounces) crushed tomatoes2 tablespoons tomato paste2 teaspoons dried basil2 teaspoons balsamic vinegar1 teaspoon dried parsley flakes1-1/2 teaspoons sugar1/2 teaspoon dried oregano1/4 teaspoon salt1/2 teaspoon pepper2 cups frozen cheese tortelliniShredded Parmesan cheese, optional
Preparation
In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into crumbles; drain. Add the garlic and pepper flakes; cook 1 minute longer. Stir in the broth, pasta sauce, crushed tomatoes, tomato paste, basil, vinegar, parsley flakes, sugar, oregano, salt and pepper; bring to a boil.
Add tortellini; cook, uncovered, until tortellini are tender, 3-5 minutes, stirring occasionally. Serve immediately. If desired, top with cheese.
