Rustic Italian Tortellini Soup

16 oz. Italian sausage
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14 1/2 oz. each) reduced sodium chicken broth
1-3/4 cups water
1 can (14-1/2 oz.) diced tomatoes, undrained (pureed if you don't like tomato chunks)
3 cups frozen tortellini
1 package (6 oz.) fresh spinach, coarsely chopped
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

Cook sausage and onion in frying pan over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain and rinse lightly. In a medium sauce pan, stir together sausage mixture, broth, water and tomatoes. Bring to a boil. Add tortellini; cook 3 minutes or until tortellini is done. Reduce heat; add the spinach, basil, pepper, and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired. Yield: 6 servings (2 quarts).