Tuscan Tortellini Soup

Tuscan Tortellini Soup

Recipe by Rachel’s Healthy Plate
Ingredients
  • 9 oz store-bought cheese tortellini (frozen is fine)
  • 4 links Gilbert’s Caprese Chicken Sausage, sliced into ¼ inch pieces
  • 32 oz (4 cups) low sodium chicken broth
  • 1 15oz can Italian-style diced tomatoes (pre-seasoned with Italian spices)
  • 1 15oz can crushed tomatoes
  • 1 15oz can cannellini beans, rinsed and drained
  • 2 large handfuls of fresh baby spinach, roughly chopped
  • 2 cloves garlic, minced
  • 1 tsp olive oil
  • pinch of crushed red pepper, optional
  • salt and pepper, to taste, if needed
Instructions
  1. Heat olive oil over medium heat in a large, heavy soup pot. Add chicken sausage and saute until the edges are slightly browned, about 3 minutes.
  2. Add minced garlic and saute until fragrant, about 1 minute.
  3. Pour in chicken broth, diced tomatoes, crushed tomatoes, and beans. Add a pinch of crushed red pepper, if desired. Bring to a boil.
  4. Once boiling add in the tortellini and simmer until the pasta is cooked through and plump, about 10-15 minutes. During the last 3 minutes of cook time add in the chopped spinach and stir until wilted.
  5. Season with salt and pepper to taste, if needed. Enjoy!

Makes 6 servings at 6 WW SmartPoints each.

Serving Suggestions: Top with fresh basil and shredded Parmesan cheese. Serve with large salad or crusty bread.