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Title: Rustic Italian Tortellini Soup
Categories: Pasta, Vegetables, Greens, Pork, Herbs
Yield: 6 servings

3/4 lb Italian sausage
1 md Onion; chopped
6 cl Garlic; minced
29 oz (2 cans) chicken broth
1 3/4 c Water
14 1/2 oz Can diced tomatoes;
- undrained
9 oz Bag refrigerated cheese
- tortellini
6 oz Bag fresh baby spinach;
- coarse chopped
2 1/4 ts Minced fresh basil
+=OR=+
3/4 ts Dried basil
1/4 ts Pepper
ds Crushed red pepper flakes
Shredded Parmesan cheese;
- opt

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 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 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.

Tracy Fasnacht, Irwin, Pennsylvania

Makes: 6 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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