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.

Minutes to Prepare: 10
Minutes to Cook: 20
Number of Servings: 6

Ingredients

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


Directions

1.Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink.

2. Add garlic; cook and stir 2 minutes longer.

3. Add the broth and tomatoes. Bring to a boil.

4. Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally.

5. Add the spinach, basil, pepper and pepper flakes; cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.