Sunday Supper {Rustic Italian Tortellini Soup}

It is finally FALL here in Georgia!!! I’ve been willing it to happen for a few weeks now, adding chilis and soups to our supper menu. This tortellini soup was fantastic and big hit with the family. I doubled the recipe to have plenty of leftovers and even had some to freeze after the second night.

Rustic Italian Tortellini Soup

• 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

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 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.

On tonight’s Sunday Supper menu we have an old stand-by – copycat Chick-fil-A sandwiches – at the request of the boys!

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