Ingredients
3/4 pound Italian turkey sausage links, casings removed1 medium onion, chopped6 garlic cloves, minced2 cans (14-1/2 ounces each) reduced-sodium chicken broth1-3/4 cups water1 can (14-1/2 ounces) diced tomatoes, undrained1 package (9 ounces) refrigerated cheese tortellini1 package (6 ounces) fresh baby spinach, coarsely chopped2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil1/4 teaspoon pepperDash crushed red pepper flakesShredded Parmesan cheese, optional
Preparation
Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.
