Rustic Italian Tortellini Soup

• 3 Italian turkey sausage, links. casings removed (4 ounces each)
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 1 3/4 cups water
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (9 ounce) package refrigerated cheese tortellini
• 1 (6 ounce) package fresh Baby Spinach, coarsely chopped
• 2 1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• 1 dash crushed red pepper flakes
• shredded parmesan cheese (optional)

1. Crumble sausage into a Dutch oven; add onion.
2. Cook and stir over medium heat until meat is no longer pink.
3. Add garlic; cook and stir 2 minutes longer.
4. Add the broth, water and tomatoes. Bring to a boil.
5. Stir in tortellini; return to a boil.
6. Reduce heat; simmer, uncovered, for 5-8 minutes or until tortellini are tender, stirring occasionally.
7. Add the spinach, basil, pepper and pepper flakes; cook 2 - 3 minutes longer or until spinach is wilted.
8. Serve with cheese if desired.

italian turkey sausage, onion, garlic, chicken broth, water, tomatoes, fresh basil, pepper, red pepper, parmesan cheese

Taken from www.food.com/recipe/rustic-italian-tortellini-soup-329142 (may not work)