Friday, January 22, 2010

Mmm... Warm and comforting

Sausage Tortellini Soup

1/2 lb. bulk Italian sausage
1 small onion, thinly sliced
1 garlic clove, minced
1 can (14 1/2 ounces) reduced sodium chicken
1/2 cup water
1 1/2 cups torn fresh spinach
3/4 cup refrigerated cheese tortellini
2 tablespoons shredded Parmesan cheese

In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion and garlic; cook and stir until tender.

Add broth and water; bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Sprinkle with cheese. Return to a boil. Add spinach and tortellini; cook for 7-9 minutes or until tortellini is tender. Sprinkle with cheese.

Yield: 2 servings

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