INGREDIENTS
3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
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
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional
DIRECTIONS
Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until
meat is no longer pink. Add garlic; cook and stir 2 minutes longer. Add the
broth, water and tomatoes.
Bring to a boil. Stir in tortellini; return to a
boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat;
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).
METHOD
Once the sausage is browned, toss in 6 minced cloves of garlic and cook and stir for another couple of minutes.
Now add the broth and water.
And a can of diced tomatoes. Bring the soup to a boil.
Now dump in 9 oz. of prepared cheese tortellini. Return to a boil, then reduce to a simmer and cook for 5-8 minutes.
Now add the spinach
And the basil, pepper, and red pepper flakes. Cook for another 2 or more minutes until the spinach is wilted.
While the spinach wilts, I grate a little Parmigiano-Regiano cheese to serve atop of this wonderful soup.
This was the perfect dinner on this frigid February night. We enjoyed it with breadsticks for “sopping”.
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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