Description
A heartwarming soup combining chicken sausage, spinach, and creamy tortellini, perfect for chilly evenings.
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
- In a 6-quart or larger soup pot, add the olive oil and heat to medium.
- Add the diced onion and minced garlic; simmer and brown for 3-4 minutes.
- Stir in the sliced chicken sausages; cook for a few more minutes.
- Sprinkle in the cumin, basil, and salt, mixing well to combine.
- Pour in the tomato sauce, fire-roasted tomatoes, and chicken broth; stir to combine.
- Bring the mixture to a boil, then reduce to a simmer for at least 1 hour.
- Add the tortellini; bring back to a boil, then simmer for 5 minutes until the pasta is tender.
- Lower the heat and add the half & half, chopped spinach, and drained cannellini beans.
- Mix the arrowroot powder with warm water; stir into the soup to thicken it slightly.
- Simmer on low until ready to serve.
- Before serving, top with fresh basil and a sprinkle of cheese.
Notes
For a creamier texture, consider using heavy cream instead of half & half.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 880mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg