Tuscan Italian Tortellini Soup

Italo-Tuscan tortellini soup is a consistent feature in the list of meals this fall, really easy for the prepared

Tuscan ItalianTortellini Soup

Tuscan ItalianTortellini Soup


1 tbsp. extra-virgin olive oil
medium yellow onion, chopped
1 lb. cooked chicken sausage links, sliced into 1/2-inch-thick rounds
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

(9-oz.) packages refrigerated cheese tortellini
1 oz. (15-oz.) can white beans, drained

5 oz. baby spinach

Freshly grated Parmesan, for serving



  1. 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.
  2. 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.
  3. Stir in white beans and spinach and cook until spinach has wilted, 2 minutes more.
  4. Serve with Parmesan.

About the author


Leave a Comment