RUSTIC ITALIAN TORTELLINI SOUP |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound(s) spicy italian sausage or italian turkey sausage casings removed if using links |
1 medium onion chopped |
6 clove(s) garlic minced |
2 can(s) (14-1/2 oz each) reduced-sodium chicken brot |
1-3/4 cup(s) water |
1 can(s) (14-1/2 oz) diced tomatoes undrained |
1 package(s) (9 oz) refrigerated cheese tortellini |
1 package(s) (6 oz) fresh baby spinach chopped |
2-1/4 teaspoon(s) fresh basil or (see below) miinced |
3/4 teaspoon(s) dried basil |
1/4 teaspoon(s) pepper |
dash red pepper flakes |
parmesean cheese shredded |
Directions:
1. CRUMBLE SAUSAGE INTO A DUTCH OVEN; ADD ONION. COOK AND STIR OVER MEDIUM HEAT UNTIL MEAT IS NO LONGER PINK. DRAIN. ADD GARLIC, COOK 1 MINUTE LONGER. STIR IN BROTH, WATER AND TOMATOES. BRING TO A BOIL.
2. ADD TORTELLINI; RETURN TO A BOIL COOK FOR 7-9 MINUTES OR UNTIL TENDER, STIRRING OCCASONALLY. REDUCE HEAT; ADD THE SPINACH, BASIL, PEPPER AND PEPPER FLAKES. COOK 2-3 MIUTES LONGER OR UNTIL SPINACH IS WILTED. SERVE WITH CHEESE IF DESIRED.
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