Chicken Sausage and Tortellini Soup

adapted from a recipe found on

Servings - 10   Serving Size - 1/10th of recipe ( approx. 2 cups each)    Points Plus per Serving - 7 points+

Calories - 283.6,   Total Fat - 9.8g,   Carb. - 29g,   Protein - 16.9g,   Fiber - 1.4g

1 (16 oz. ) package of FULLY COOKED chicken sausage, any flavor, sliced  (that are 3 points+ per serving)

1 TBS. olive oil

5 cloves of garlic, minced ( you could use less if you like ) 

1/2 cup onion, chopped

1/2 cup white wine

2  ( 32 oz. ) boxes of low sodium, fat free chicken broth

1 (20 oz.) package of refrigerated cheese tortellini ( I used Buitoni )

1 (14.5 oz.) can of diced tomatoes with garlic, oregano and basil

3 cups of organic baby spinach, rough chopped

juice of half a lemon

fresh ground pepper, to taste

1.  In a large dutch oven or stock pot, heat the oil over med heat.  Add the garlic and onion and saute until onion is soft and garlic is fragrant ( approx 5 minutes). 

2.  Stir in wine and broth and bring to a boil.  Turn down to a simmer, and add in the tortellini and the sliced sausages.  Allow to simmer for 10 minutes or so, until the tortellini is cooked.  Add in the canned tomatoes and their juices and the spinach.  Stir to combine.  Simmer until the spinach is wilted, about another 5 minutes.  Finish with the lemon juice and fresh ground pepper.  You may or may not want to add any salt at this point.  Taste first.  Garnish with Parmesan cheese, if desired.