Rustic Italian Tortellini Soup

Origin website

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.