Ingredients:

 

  • 1 package chicken sausage links (I use Gilbert’s Caprese), sliced
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 1 carton chicken stock
  • 1/2 cup water
  • 1 can diced tomatoes, undrained
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 2-1/2 minced fresh basil or 3/4 teaspoon dried basil
  • 1/4 teaspoon salt & pepper
  • Dash crushed red pepper flakes
  • Shredded Parmesan cheese, optional

Directions:

  • Slice sausage and add into a Dutch oven; add onion. Cook and stir over medium heat until sausage is lightly browned and onion is cooked. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
  • Add tortellini; 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.