Rustic Italian Tortellini Soup – It’s awesome with garlic bread and a little cheese.


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

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).

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 spinachAnd 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.
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You can see the recipe here: cookingwithkrista.blogspot.com
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