Description
A creamy and comforting tortellini soup loaded with sausage, spinach, and beans, perfect for chilly days.
Ingredients
Scale
- 3 tbsp olive oil
- 1 (15 oz) can of tomato sauce
- 1 (48 oz) carton of chicken broth
- 1 (8 oz) carton of chicken broth
- 2 (14.5 oz) cans of fire-roasted tomatoes
- 1 (15 oz) can of white cannellini beans (drained & rinsed)
- 2 (8 oz) packages of tortellini (cheese or spinach variety)
- 8 chicken sausage links (cut into rings about 1/8 inch thick)
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup spinach, roughly chopped
- 1 1/2 tsp basil
- 2 tsp salt
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Chile Con Carne seasoning (or 1/4 tsp paprika)
- 1 tbsp arrowroot powder + 2 tbsp warm water
- 1/2 cup half & half
Instructions
- Heat olive oil over medium heat in a large soup pot.
- Add diced onion and minced garlic, cooking until browned for 3-4 minutes.
- Stir in chicken sausage and season with cumin, basil, and salt; cook for another 2-3 minutes.
- Pour in tomato sauce, fire-roasted tomatoes, and chicken broth; stir to combine.
- Bring to a boil, then reduce heat and simmer for at least 1 hour.
- Add tortellini and bring soup back to a boil for 5 minutes.
- Stir in half & half, spinach, and cannellini beans.
- Mix arrowroot powder with warm water and stir into soup, cooking until thickened.
- Simmer on low until ready to serve, adding fresh basil and cheese as desired.
Notes
Make-ahead magic: This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg