Italian Tortellini Soup (Dinner in less than an hour )

Prep: 15 minutes Cook: 30 minutes MAKES: 6 servings

3        Italian turkey sausage links (4 ounces each), casings removed
1        medium onion, chopped
6        garlic cloves, minced
2        cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4     cups water
1        can (14-1/2 ounces) diced tomatoes, undrained
1       package (9 ounces) refrigerated cheese tortellini
1       package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4     teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4     teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional

1 . Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.

2 . Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.

TIP :  Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Heart healthy