Name: Rustic Italian Tortellini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings (2 quarts)
Ingredients: 3 Italian turkey sausage links (4 oz each), casings removed (the hot ones are great); 1 medium onion, chopped; 6 garlic cloves, minced; 4 cups reduced-sodium chicken broth; 1 can (14.5 oz) diced tomatoes, undrained; 1 package (9 oz) refrigerated cheese tortellini; 1 package (6 oz) fresh baby spinach, coarsely chopped; 2 1/4 tsp minced fresh basil or 3/4 tsp dried (or thyme and oregano); 1/4 tsp pepper; Dash of crushed red pepper flakes (optional if your sausage isn't hot); Shredded Parmesan cheese, optional

Pre-flight checklist

Before you start

Chop the onion, mince the garlic and roughly chop the spinach
Remove the sausage casings

Flight plan

Method

Crumble the sausage into a Dutch oven, add the onion, and cook and stir over medium heat until the meat is no longer pink.
Add the garlic and cook and stir 2 minutes longer.
Add the broth and tomatoes and bring to a boil.
Stir in the tortellini and return to a boil. Reduce the heat and simmer, uncovered, for 5 to 8 minutes, stirring occasionally, until the pasta is tender.
Add the spinach, basil, pepper and pepper flakes and cook 2 to 3 minutes longer, until the spinach is wilted.
Serve with Parmesan if you like.

Notes & tips

About 252 calories per serving, according to the printout.

Rustic Italian Tortellini Soup

Before you start

Method

Notes & tips

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