Italian Sausage and Tortellini Soup with White Beans

A birds-eye view of a large bowl of Italian sausage tortellini soup with spinach on a table next to a bowl of oyster crackers and crusty bread.

Italian Sausage and Tortellini Soup with White Beans

Italian sausage, cheesy tortellini, white beans and spinach come together in a flavorful tomato broth for an easy, hearty dinner with plenty of protein and fiber. This soup feels like it should be a lot more work than it really is!

Course Main Course, Soup

Cuisine American, Italian

Keyword fall and winter recipes, fall recipes, healthy comfort food, high protein and fiber dinner, high protein meal prep, one pan meal

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 488kcal

Author Alex Evink, MS, RD

Ingredients

1 pound Italian sausage, ground
2 15.5 ounce cans of low sodium cannellini beans
16 ounces cheese tortellini
6 cups low sodium chicken broth
3-4 cups baby spinach
1 large yellow onion, diced
5 garlic cloves, minced
28 ounce can of crushed or diced tomatoes plus broth see notes
½ teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons Better Than Bouillon Chicken Base, or to taste use less to reduce sodium
Olive oil or cooking spray, for sauteeing
Grated Parmesan, for serving
Red pepper flakes, for serving
Crackers, for serving

Instructions

Heat a large soup pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned.
Add the diced onion and cook for 4–5 minutes, until softened. If the pan seems dry, add a small drizzle of olive oil.
Add the garlic and cook for about 30 seconds, stirring frequently. Stir in the tomatoes and cook with the sausage mixture for 1–2 minutes.
Pour in the chicken broth, black pepper, and garlic powder. Bring the soup to a gentle boil.
Taste the broth and add chicken bouillon or Better Than Bouillon as needed for additional flavor and saltiness.
About 5 minutes before serving, stir in the drained beans and tortellini. Cook according to the tortellini package directions, usually 3–5 minutes.
Stir in the spinach and cook for another 1–2 minutes, just until wilted.
Ladle into bowls and top with grated Parmesan. Serve with crackers and red pepper flakes, if desired.

Notes

You can also use stewed tomatoes and purée them until smooth before adding. This gives the soup a slightly softer, more cooked tomato flavor.

Nutrition