3 Italian sausage links, casings removed
1 medium onion, chopped
4 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
6 cups reduced sodium chicken broth
24 oz. jar pasta sauce
15 oz. crushed tomatoes
2 T tomato paste
2 tsp. basil
2 tsp. balsamic vinegar
1 tsp. parsley
1.5 tsp sugar
1/2 tsp oregano
1/4 tsp salt
1/2 tsp pepper
2 cups frozen cheese tortellini
Shredded Parmesan

3 Italian sausage links, casings removed 1 medium onion, chopped 4 garlic cloves, minced 1/4 tsp crushed red pepper flakes 6 cup s reduced sodium chicken broth 24 oz. jar pasta sauce 15 oz. crushed tomatoes 2 T tomato paste 2 tsp basil 2 tsp balsamic vinegar 1 tsp parsley 1 5 tsp sugar 1/2 tsp oregano 1/4 tsp salt 1/2 tsp pepper 2 cup s frozen cheese tortellini

In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender, 5-7 minutes, breaking sausage up into crumbles. Drain. Add garlic and pepper flakes, cook 1 minute more. Stir in broth, pasta sauce, tomatoes, paste, basil, vinegar, parsley, sugar, oregano, salt, and pepper. Bring to a boil.

Add tortellini, cook uncovered until tortellini are tender, 3-5 minutes, stirring occasionally. Top with cheese and serve.