Description
A warm bowl of sausage spinach tortellini soup, perfect for cozy dinners.
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
- 8 chicken sausage links (cut into rings)
- 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
- 1 tbsp arrowroot powder
- 2 tbsp warm water
- 1/2 cup half & half
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until fragrant.
- Stir in the sliced chicken sausages and cook for another 2-3 minutes. Season with cumin, basil, and salt.
- Add the tomato sauce, fire-roasted tomatoes, and chicken broth. Stir to combine, then bring to a boil and reduce to a simmer.
- Let it simmer for 1-3 hours, allowing the flavors to deepen.
- Add the tortellini and return to a boil, then reduce heat and simmer for an additional 5 minutes.
- Stir in the half & half, chopped spinach, and cannellini beans.
- Mix the arrowroot powder with warm water in a small bowl and add it to the soup, stirring until thickened.
- Serve hot, garnished with fresh basil and cheese if desired.
Notes
This soup can be made ahead of time and stored for up to 3 days in the refrigerator or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg