Rustic Italian Tortellini Soup

3 Italian Turkey Sausage Links (4 oz. each), casings removed (I used the roasted red pepper chicken sausage links from Costco-1lb.)
1 medium onion, chopped
6 garlic cloves, minced
2 -14 1/2 oz cans chicken broth
1 3/4 c. water
1 can great northern beans, drained
1 -14 1/2 oz. can diced tomatoes, undrained
1 package (9oz.) refrigerated cheese tortellini
1 -6oz. package fresh baby spinach, coarsely chopped
2 1/4 tsp. minced fresh basil or 3/4 tsp dried.
1/4 tsp. pepper
Dash Crushed red pepper flakes
Shredded parmesan cheese, optional

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 and bean. Bring to a boil.

Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, 5-8 minutes or until tortellini are tender, stirring occasionally. Add spinach, basil, pepper and pepper flakes; cook 2-3 min longer or until spinach is wilted. Serve with cheese if desired.

Servings 7: (1 1/3 c.) 203 cal., 8g fat, 7g fiber, 16g protein.

1 comment:

Kira said...

Lisa this looks great. I will have to give it a whirl.

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