SAUSAGE AND TORTELLINI SOUP
2 tsp. olive oil
½ lb. low-fat turkey sausage, cut into 1-inch slices
1 cup frozen, chopped onions
2 cloves garlic, crushed
2 cups drained, low-sodium, diced canned tomatoes
1 cup fat-free, low-sodium chicken broth
1 cup water
⅓ cup mushroom tortellini
1 cup basil leaves
Salt and fresh ground pepper
Heat olive oil in a large nonstick saucepan over medium heat. Add turkey sausage, onion and garlic and saute 5 minutes. Add the tomatoes, chicken broth, water and tortellini. Bring to a low boil and cook 5 minutes or until tortellini is cooked through.
Remove from heat and stir in basil. Add salt and pepper to taste.
Makes two servings.
— Linda Gassenheimer
McClatchy-Tribune News Service
