#3285 - Italian Tortellini Soup

(by Shirley McNevich)

12oz. Italian sausage (removed from casings and crumbled--more if you wish)
1 chopped onion
6 cloves of garlic (minced)
2 - 15oz. cans chicken broth
1 3/4 cups water
1 - 15oz. can Italian style diced tomatoes
1 - 9oz. package fresh cheese tortellini (found in the refrigerated aisle)
6oz. fresh baby spinach (torn into bite sized pieces where necessary)
3/4 tsp. dried basil
1/4 tsp. fresh ground black pepper
fresh shredded Parmesan cheese

In a Dutch oven add crumbled Italian sausage and chopped onions--cook/stir until meat is browned. Add minced garlic--cook/stir for another minute or two. Add chicken broth, water and diced tomatoes--cook/stir until boiling. Once boiling, add the tortellini a few pieces at a time--cook/stir for 8-10 minutes. Turn heat back to simmer--add baby spinach, dried basil and pepper--cook/stir for 3-4 minutes or until spinach is droopy. Serve in bowls and top with fresh grated Parmesan cheese.