Rustic Italian Tortellini Soup

16  ounces		Italian sausage links, casings removed
1		medium onion, chopped
6		garlic cloves,s minced
29  ounces		reduced sodium chicken broth
1-3/4  cups		water
14-1/2  ounces		diced tomatoes, undrained
10  ounces		refrigerated cheese tortellini
6  ounces		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
1  tablespoon		Shredded Parmesan cheese, optional

Tip: Click on the ingredient links to learn the nutritional information for all the Rustic Italian Tortellini Soup ingredients. The serving size for any ingredient in Rustic Italian Tortellini Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.
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.
Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.