Suppa di Tortellini Toscana

The traditional ones are always great.

Yield:
Serves 4 to 6
Category:
Soup
Cuisine:
Italian

INGREDIENTS:

  • 1 tbsp. extra-virgin olive oil
  • 2 smallish yellow onions, chopped
  • 1 lb. pork or chicken sausage links, mild or spicey
  • 4 cloves garlic, finely chopped
  • 1 28 oz. can crushed tomatoes
  • 4 cups. low-sodium chicken broth
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. kosher salt
  • Freshly ground black pepper
  • 1 300 g. package refrigerated cheese tortellini
  • 1 15 oz. can white beans, undrained
  • 5 oz. baby spinach, roughly chopped if large
  • Grated Parmesan, for garnish

DIRECTIONS:

  1. In a large pot over medium heat, heat oil. Add onion and cook until tender and lightly golden, 6 minutes. Add sausage and cook until sausage is golden, 4-6 minutes more. Stir in the garlic, crushed tomatoes, chicken broth, and red pepper flakes and season with salt and pepper.
  2. Bring to a rolling simmer and simmer 10 minutes.
  3. Stir in white beans and tortellini. Simmer 10 minutes more.
  4. Stir in spinach and cook until wilted, 1 minute.
  5. Garnish with Parmesan and serve.

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