This meal comes together SUPER fast! A very hearty dish that goes great with a salad. It’s also versatile–add additional vegetables or even a can of drained and rinsed cannellini beans for more protein.


      3 Italian turkey sausage links (4 ounces each), casings removed (I used the “hot” sausage version)
      1 medium onion, chopped
      6 garlic cloves, minced
      4 cups reduced-sodium chicken broth
      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 (or, you can substitute thyme and oregano)
      1/4 teaspoon pepper
      Dash crushed red pepper flakes (optional if not using hot turkey sausage)
      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 and stir 2 minutes longer.

Add the broth and tomatoes. Bring to a boil.

Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally.

Add the spinach, basil, pepper and pepper flakes; cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.

Yield: 6 servings (2 quarts) 

Source : food,com

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