Ingredients
2 cartons (32 ounces each) chicken broth1 pound bulk hot or mild Italian sausage1 package (9 ounces) refrigerated cheese tortellini1 can (14-1/2 ounces) fire-roasted or Italian diced tomatoes1 teaspoon Italian seasoning3 cups fresh spinach, thinly sliced
Preparation
In a 6-qt. stockpot, bring broth to a boil. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil.
Reduce heat; simmer, uncovered, 8-10 minutes or until sausage is cooked through and pasta is tender. Stir in spinach until wilted.
