Rustic Italian Tortellini Soup

3/4 pound Italian sausage links, casings removed (mild or hot)

1 medium onion, chopped

6 garlic cloves, minced

2 cans (14-1/2 ounces each) reduced-sodium chicken broth

1-3/4 cups water

1 can (14-1/2 ounces) diced tomatoes, undrained

1 package (9 ounces) refrigerated cheese tortellini

1 package (6 ounces) fresh baby spinach, coarsely chopped

2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil

1/4 teaspoon pepper

Dash crushed red pepper flakes

Shredded Parmesan cheese, optional

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.

Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender.

Serve with grated cheese if desired.