Rustic Italian Tortellini Soup

1 lb. Italian sausage 

1 medium onion, chopped

6 cloves garlic, minced

2 cans (14.5 oz each) chicken broth

1 3/4 c. water 

1 can (14.5 oz) diced tomatoes, undrained

1 pkg. (9 oz) refrigerated cheese tortellini

1 pkg. (6 oz) fresh baby spinach or kale, coarsely chopped(I did about two big handfuls of spinach)

2 1/4 tsp. minced fresh basil or 3/4 tsp. dried basil

1/4 tsp. pepper

dash crushed red pepper flakes

shredded Parmesan cheese, optional

1. Crumble sausage into soup pot; add onion. Cook and stir over medium heat until meat is no longer pink and onion is tender. Add garlic; cook and stir 2 minutes. Add the broth, water and tomatoes. Bring to a boil.

2. Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until tortellini are tender, stirring occasionally. Add the spinach, basil, pepper and red pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.