Tortellini Soup with Sausage, White Beans & Spinach
Tortellini Soup with Sausage, White Beans & Spinach
Why you’ll love this
- Uses pantry staples (canned beans and tomatoes) and pre‑cooked sausage.
- Cooked in a single 8–10‑quart Dutch oven for easy cleanup.
- Comforting combination of tortellini, beans, and spinach that serves a crowd.
Ingredients
Equipment
Method
- I developed this soup because I had this leftover chicken sausage in my freezer that I had already cooked. Really, I just browned the sausage since I brought it pre-cooked. I always have a pantry stocked with canned beans, canned tomatoes, and an assortment of pasta.
- In an 8–10-quart Dutch oven, heat 3-4 T of extra virgin olive oil over medium high heat. Once the oil is shimmering, add your onion with a pinch of kosher salt and cook 4-5 minutes until translucent.
- Now, add your sausage and brown. This will take another 5-7 minutes. Once the sausage has browned, add your garlic, and stir for one minute.
- Now add your chicken broth/stock, red pepper flakes, Italian seasoning, bay leaf, cannellini beans, diced tomatoes (juice and all) and your spinach. Bring this to a low boil, partially cover and cook for 20 minutes.
- Now, add your pasta (cover now off), kosher salt, and ground black pepper. Cook the pasta according to package directions. This is such a flavorful and hearty soup. I can eat this anytime of year!
- Enjoy!
Video
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Let us know how it was!Why this tortellini soup with sausage works
Cannellini beans contribute body and a creamy mouthfeel that boosts the soup’s heft without adding dairy. Fire‑roasted diced tomatoes add bright acidity and a touch of smokiness that lifts the broth. Pre‑cooked chicken sausage brings seasoned, savory meatiness, while cheese tortellini supplies comforting starch and richness. Fresh spinach adds color and a tender leafy texture. Together these elements create a layered, hearty bowl that feels both comforting and complete.
Quick notes on browning pre‑cooked sausage
Browning pre‑cooked sausage develops Maillard flavors that add depth and a little rendered fat to flavor the base; it also gives attractive color. The browning step is a flavor-building move rather than a food‑safety necessity for already‑cooked sausages.
Watch Dr. J Make Tortellini Soup with Sausage, White Beans & Spinach
Watch Dr. J make Tortellini Soup with Sausage, White Beans & Spinach and see how it comes together.
