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.
Servings Per Recipe: 6
Amount Per Serving: Calories: 251.9, Total Fat: 8.4 g, Cholesterol: 53.8 mg, Sodium: 1,136.4 mg, Total Carbs: 27.4 g, Dietary Fiber: 2.4 g, Protein: 17.3 g, Sugars: 2.5 g.