RUSTIC ITALIAN TORTELLINI SOUP

Ingredients

• 1 pound(s) SPICY ITALIAN SAUSAGE OR ITALIAN TURKEY SAUSAGE CASINGS REMOVED IF USING LINKS
• 1 MEDIUM ONION CHOPPED
• 6 clove(s) GARLIC MINCED
• 2 can(s) (14-1/2 oz each) REDUCED-SODIUM CHICKEN BROT
• 1-3/4 cup(s) WATER
• 1 can(s) (14-1/2 oz) DICED TOMATOES UNDRAINED
• 1 package(s) (9 oz) REFRIGERATED CHEESE TORTELLINI
• 1 package(s) (6 oz) FRESH BABY SPINACH CHOPPED
• 2-1/4 teaspoon(s) FRESH BASIL OR (SEE BELOW) MIINCED
• 3/4 teaspoon(s) DRIED BASIL
• 1/4 teaspoon(s) PEPPER
• DASH RED PEPPER FLAKES
• PARMESEAN CHEESE SHREDDED

Preparation

1. CRUMBLE SAUSAGE INTO A DUTCH OVEN; ADD ONION. COOK AND STIR OVER MEDIUM HEAT UNTIL MEAT IS NO LONGER PINK. DRAIN. ADD GARLIC, COOK 1 MINUTE LONGER. STIR IN BROTH, WATER AND TOMATOES. BRING TO A BOIL.


2. ADD TORTELLINI; RETURN TO A BOIL COOK FOR 7-9 MINUTES OR UNTIL TENDER, STIRRING OCCASONALLY. REDUCE HEAT; ADD THE SPINACH, BASIL, PEPPER AND PEPPER FLAKES. COOK 2-3 MIUTES LONGER OR UNTIL SPINACH IS WILTED. SERVE WITH CHEESE IF DESIRED.