Recipe by Denise in da Kitchen
My DD found this in a recent issue of Taste of Home Healthy Cooking and made it for dinner. Although she subbed a combo of hot and mild sausage for the turkey links, it turned was great! Paired with Italian bread this was a filling and hearty soup, especially good on this raw, rainy Sunday night.
Top Review by Peggy loves Dessert
Absolutely amazing. I added 2 big sprigs of fresh rosemary during the heating of the broth. Not sure that made much difference though. My kids are just big fans of rosemary. The other reviewers who said "Absolutely delicious" and "Out of this world" are totally correct. Hubby is picky. He went to Le Cordon Bleu (Paris) and it even impressed him. He wants this to be a recurring recipe at our house!
- 3 Italian turkey sausage, links. casings removed (4 ounces each)
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 1 3⁄4 cups water
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (9 ounce) package refrigerated cheese tortellini
- 1 (6 ounce) packagefresh Baby Spinach, coarsely chopped
- 2 1⁄4 teaspoons minced fresh basil or 3⁄4 teaspoon dried basil
- 1⁄4 teaspoon pepper
- 1 dash crushed red pepper flakes
- shredded parmesan cheese (optional)
Directions See How It's Made
- 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.
- Reduce heat; simmer, uncovered, for 5-8 minutes or until tortellini are tender, stirring occasionally.
- Add the spinach, basil, pepper and pepper flakes; cook 2 - 3 minutes longer or until spinach is wilted.
- Serve with cheese if desired.