Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken or turkey sausage, sliced or crumbled
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 4 cups low-sodium chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 package (9 oz) refrigerated cheese tortellini
- 3 cups fresh spinach or kale, chopped
- 1/2 cup heavy cream or coconut cream for dairy-free
- 1/2 cup grated Parmesan cheese (optional)
- Fresh parsley or basil for garnish
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the chicken or turkey sausage, cooking until browned.
- Sauté Aromatics: Add onion, garlic, Italian seasoning, and red pepper flakes. Cook for about 3-4 minutes until fragrant.
- Add Broth and Beans: Pour in the chicken broth and stir in cannellini beans. Season with salt and pepper.
- Simmer: Bring to a boil, then reduce to a simmer for 10 minutes.
- Cook Tortellini: Add tortellini and cook according to package instructions, usually 5-7 minutes.
- Add Greens: Stir in spinach or kale, cooking until wilted.
- Cream and Cheese: Stir in heavy cream and Parmesan if using. Heat through for another 2-3 minutes.
- Serve: Ladle into bowls and garnish with fresh parsley or basil.
Notes
- Spicy Option: Use spicy chicken sausage for added heat.
- Vegetarian Version: Skip sausage and add more beans or a plant-based sausage.
- Extra Protein: Stir in shredded cooked chicken.
- Make It Dairy-Free: Use coconut cream and skip the Parmesan.