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Italian Spinach Tortellini Soup

Created by Bethany on February 23, 2013

12 ounces turkey sausage (links with casings removed, I used the "hot" sausage version)
1 medium yellow onion, chopped
6 garlic cloves, minced
4 cups reduced-sodium chicken broth
1 can (14 1/2 ounce) diced tomatoes, undrained
1 package (9 ounce) cheese tortellini (refrigerated)

1 package (6 ounce) fresh baby spinach (coarsely chopped)
2 1/2 teaspoons minced fresh basil (or 3/4 teaspoon dried basil or, you can substitute thyme and oregano)
Dash crushed red pepper flakes (optional if not using hot turkey sausage)
Salt and pepper
Shredded Parmesan cheese, optional

Step 1: Crumble sausage into a Dutch oven; add onion, cook and stir over medium heat until meat is no longer pink.
Step 2: Add garlic; cook and stir 2 minutes longer.
Step 3: Add the broth and tomatoes, bring to a boil.
Step 4: Stir in tortellini; return to a boil. Reduce heat, simmer uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally.
Step 5: Add the spinach, basil, pepper and pepper flakes; cook 2-3 minutes longer or until spinach is wilted.
Step 6: Season with salt.
Step 7: Serve with Parmesan cheese if desired.