This is my favorite soup recipe. It's quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I've found that turkey sausage, or even ground turkey breast, is just as good. —Tracy Fasnacht, Irwin, Pennsylvania
- 3/4 pound Italian turkey sausage links, 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
- 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.
Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.
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. Yield: 6 servings (2 quarts).
Originally published as Rustic Italian Tortellini Soup in Healthy Cooking October/November 2008, p33
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