3/4 pound Italian turkey sausage links, casings removed; 1 medium onion, chopped; 6 garlic cloves, minced; 2 cans (14-1/2 ounces each) reduced-sodium chicken broth; 1-3/4 cups water; 14-1/2 ounces diced tomatoes, undrained; 9 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; Dash crushed red pepper flakes; Shredded Parmesan cheese, optional
(1) Crumble sausage into a MEC Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 2 minutes longer. Stir in the broth, water, and tomatoes. Bring to a boil.
(2) Add tortellini; return to a boil. Cook for 10 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 5 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 MEC pot, stirring occasionally and adding a little broth if necessary.