Tuscan Tortellini Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

1 lb. cooked chicken sausage links, sliced into 1/2-inch-thick rounds

3 cloves garlic, minced

1 oz. (28-0z.) can crushed tomatoes

6 c. Swanson Chicken Broth

1 tsp. crushed red pepper flakes

Kosher salt

Freshly ground black pepper

2 (9-oz.) packages refrigerated cheese tortellini

1 oz. (15-oz.) can white beans, drained

5 oz. baby spinach

Freshly grated Parmesan, for serving

Directions

In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add chicken sausage and cook until golden, about 4 minutes, then add garlic and cook until fragrant, 1 minute more. Stir in crushed tomatoes, broth, and red pepper flakes and season generously with salt and pepper.

Bring to a boil and add tortellini. Reduce heat to medium-low and simmer until tortellini is cooked and flavors start to meld, 18 to 20 minutes.

Stir in white beans and spinach and cook until spinach has wilted, 2 minutes more.

Serve with Parmesan.

Nutrition

• Calories: 588
• Total Fat: 24 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 116 mg
• Sodium: 1433 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 32 g