Tortellini Soup

This is based off of one of the original recipes from that first freezer meal prep day with my friend. She was out of town and couldn't give me her recipe when I needed it and this was the closest Google resyltb from Taste of Home. The original recipe was more savory and didn't have the tomatoes. We like this version better. The flavors are more well rounded.

Spinach Sausage Tortellini Soup

Ingredients

• 3/4 pound Italian sausage
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 3 1/2 cups chicken broth
• 1 3/4 cups water
• 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
• 1/4 teaspoon pepper
• Dash crushed red pepper flakes

Directions

1. 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.
2. 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: Remove from heat just after adding tortellini and spinach so they do not cook much at all. 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 and adding a little broth if necessary. Yield: 6 servings (2 quarts).