Hearty Tuscan Tortellini Soup with Sausage and White Beans
A quick, one-pot soup that's packed with protein and greens, perfect for a cozy weeknight dinner.
- Prep10 min
- Cook30 min
- Total40 min
- DifficultyEasy
- Servings6
This Tuscan-inspired soup combines tender cheese tortellini, savory chicken sausage, and creamy white beans in a rich tomato broth. It's a satisfying meal that comes together in under an hour, making it a great choice for busy evenings.
The spinach adds a pop of color and nutrients, while the red pepper flakes give it a gentle kick. Serve it with a generous sprinkle of Parmesan for a finishing touch that ties all the flavors together.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until softened, about 7 minutes.
- Add the sliced chicken sausage and cook, stirring occasionally, until browned, about 4 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Pour in the chicken broth, crushed tomatoes, and red pepper flakes. Season generously with salt and black pepper.
- Bring the soup to a boil, then add the tortellini. Reduce the heat to medium-low and let it simmer, stirring occasionally, until the tortellini are cooked through, about 5 minutes.
- Stir in the drained white beans and the baby spinach. Cook, stirring, until the spinach has wilted, about 2 minutes.
- Serve the soup hot, topped with finely grated Parmesan cheese.
💡 Tips
- For a vegetarian version, use vegetable broth and replace the chicken sausage with a plant-based alternative.
- If you prefer a thicker soup, mash some of the white beans before adding them.
- Leftovers can be stored in the refrigerator for up to 3 days; the tortellini will absorb some liquid, so you may need to add a splash of broth when reheating.
Inspired by a recipe from Delish