Sweet Italian Chicken Sausage & Tortellini Soup

What you’ll need:

1 12 oz pkg al fresco Sweet Italian Chicken Sausage

1 1/2 tbsp extra virgin olive oil

5 fresh garlic cloves

1/2 cup white wine

42 oz low fat, unsalted chicken broth

18 oz Three cheese tortellini, refrigerated

1 1/4 cup fresh red tomatoes, chopped

6 oz fresh baby spinach, washed

1 tbsp unsalted butter

Directions:

• Heat Dutch oven with 1/2 tsp of oil to coat and sauté chicken sausage until browned and internal temperature is 165 degrees F.
• Remove from pan and slice into small pieces and set aside.
• Meanwhile, finely mince the garlic cloves.
• Heat remaining oil in pan, add garlic and sauté for 30 seconds, stir in wine and broth and bring to a boil.
• Cook for about 2 minutes then add tortellini.
• Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, 2 minutes.
• Return sautéd sausage pieces to the soup, cook for an additional 5 minutes add the butter and serve when butter is melted.