3 links turkey Italian sausage with fennel (about ½ lb), casings removed
(1 teaspoon fennel seed if there is no fennel in the sausage)
¼ medium onion chopped
1 clove garlic chopped
2 ½ cups sweet potato cubed
32 ounces low sodium chicken stock
1 cup water
¼ teaspoon salt
1 Parmesan cheese rind
2 ½ cups cheese tortellini (1 package Buitoni or similar brand)
2 cups spinach
Salt & Pepper to taste
Instructions
*It’s important to use low sodium chicken stock so you can control the salt content. If you do happen to have regular chicken stock or broth on hand omit salt.
Brown sausage over a medium high heat with a little olive oil in a large Dutch oven or stock pot. If your sausage doesn’t have fennel seed in it, add 1 teaspoon fennel seed to sausage. Turn heat down to medium and add onion, garlic, and cubed sweet potato. Cook about five minutes. Pour in chicken stock and water, and salt. Bring to a boil then reduce to simmer. Cover. Cook for about 20 minutes or until sweet potato has softened. Add tortellini and simmer for another five minutes until tortellini is cooked through. Add spinach. Stir until spinach has wilted into the broth. Remove parmesan cheese rind. Season with salt and pepper.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/sweet-potato-turkey-sausage-and-tortellini-soup/