Sausage and Tortellini Tomato Soup

• Meat

  • 1 lb Italian poultry sausage, raw hot

• Produce

  • 2 tbsp Basil, fresh
  • 2 Garlic cloves
  • 1/2 cup Onion
  • 2 cup Spinach, fresh
  • 1 (28 oz can Tomatoes, unseasoned

• Canned Goods

  • 32 oz Chicken broth, fat free low sodium

• Pasta & Grains

  • 12 oz Cheese tortellini, refrigerated

• Baking & Spices

  • 1 pinch Black pepper
  • 2 tsp Italian seasoning
  • 1/2 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 3 oz 1/3 less fat cream cheese, less fat

Found on emilybites.com

Ingredients

• 1 teaspoon olive oil
• ½ cup chopped onion
• 2 garlic cloves, minced
• 1 lb raw hot Italian poultry sausage, casings removed (I used Wegmans poultry sausage, you can use turkey or chicken sausage)
• 32 oz fat free low sodium chicken broth
• 1 (28 oz) can unseasoned crushed tomatoes
• 2 tablespoons chopped fresh basil
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• A pinch of black pepper
• ½ teaspoon crushed red pepper flakes
• 3 oz 1/3 less fat cream cheese, cut into cubes
• 12 oz refrigerated cheese tortellini
• 2 cup torn fresh spinach

Directions

• Pour the olive oil into a soup pot or Dutch oven and bring over medium-high heat. Add the onions and stir to coat. Cook, stirring occasionally, for a few minutes until the onions are softened. Add the minced garlic, stir together and cook for another 30-60 seconds. Add the sausage and stir together. Cook, breaking the meat up into small pieces, until the sausage is cooked through and fully broken up. Add the broth, crushed tomatoes, basil, Italian seasoning, salt, pepper and red pepper flakes, increase the heat and bring to a boil. Once boiling, reduce the heat to low and simmer, covered, for 20 minutes. Uncover the pot and add the cream cheese. Whisk the cream cheese in while simmering until the cheese is dissolved. Add the tortellini and spinach and stir together. Cover the pot and simmer for 10 minutes until pasta is cooked.