The flavors that are created with this soup will wake up your taste buds. Very easy to make and done in 40 minutes! Serves 6.

INGREDIENTS

• 3/4-pound Italian sausage links (regular or turkey), casings removed
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 2 (14.5 ounces) cans chicken broth
• 3/4 cup water
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (9 ounce) package refrigerated cheese tortellini or pasta shells (I used shelf tortellini)
• 1 (6-ounce) package fresh baby spinach, chopped
• 2 1/4 teaspoons fresh basil, minced or 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• crushed red pepper flakes, to taste
• parmesan cheese, optional shredded, and to taste

DIRECTIONS

Step 1

In a Dutch oven, add the sausage and the onion, crumbling the sausage.

Step 2

Over medium heat, cook the sausage, while stirring, until it is no longer pink, about 5-7 minutes.

Step 3

Add the garlic to the cooked sausage and cook until fragrant, about 1 minute.

Step 4

Stir the broth, the water, and the tomatoes into the sausage mixture and bring to a boil.

Step 5

Add the tortellini to the broth mixture.

Step 6

Return the broth mixture to a boil and cook, stirring occasionally, until the tortellini are almost tender.

Step 7

Reduce the heat to low medium.

Step8

Add the spinach, the basil, the pepper, and the red pepper flakes to the broth mixture.

Step 9

Cook the soup until the spinach is wilted and the tortellini are tender, about 2-3 minutes.

Step 10

Serve with the cheese.

Bon Appetit 😋