Ingredients & Directions
4 tsp olive oil
1pkg Italian chicken sausage links
5 cloves of garlic, minced
½ cup white wine
58 oz. low-fat, low-sodium chicken broth
18 oz. refrigerated cheese tortellini
10-12 oz. baby spinach leaves
1 can (15 oz.) diced tomatoes
1 tbsp butter
shredded parmesan cheese for garnish
In a heavy skillet or dutch oven sauté chicken sausage in 2 teaspoons oil until browned (about 20 minutes). Remove from pan and slice into bite-sized pieces. Set aside.
Heat remaining oil in sausage pan. Sauté garlic for 30 seconds. Stir in wine and broth. Bring to a boil for about 2 minutes, then add tortellini. Cook for another 3 to 4 minutes. Stir in spinach and tomatoes. Cook until spinach wilts, no more than 2 minutes. Return sausage to the soup. Heat throughout. Melt butter into soup. Top with Parmesan cheese.
Recipe Provided by Steve Longsdorf