Tuscan Tortellini Soup
Tuscan Tortellini Soup
10 minutes
30 minutes
Italian
Soups and Breads
Ingredients
- 1 tablespoon Fustini's Garlic olive oil
- 1 medium yellow onion, chopped
- 1 lb. cooked chicken sausage links, sliced into 1/2-inch-thick rounds
- 3 garlic cloves, minced
- 1 tablespoon Fustini's 18 Year Traditional balsamic
- 1 oz. (28-0z.) can crush tomatoes
- 6 cups chicken broth
- 2 teaspoons Fustini's Tuscan Spice blend
- Kosher salt & freshly ground black pepper
- 2 (9-oz.) packages of 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 olive 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. Deglaze the pan with balsamic, stir in crushed tomatoes, broth, and seasonings, and season generously with salt and pepper. Scraping up bits of flavor from the bottom.
- Bring to a boil and stir in white beans. Reduce heat to medium-low and simmer, 18 to 20 minutes. Add tortellini for the last 6 minutes and spinach and cook until spinach has wilted, 2 minutes more. Serve with Parmesan.
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