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So, it’s soup season. Well, in my house, it’s always soup season.  I can sit down with a hot bowl of minestrone, tomato bisque or corn chowder any time of year.

Total time

20 minutes






  • 1 lb ground hot or mild Italian sausage
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic (minced)
  • 5 oz baby spinach (chopped {about 4-5 cups} )
  • 1 {15 oz.} can cannellini beans (drained and rinsed)
  • 2 tsp dried oregano leaves
  • ½ tsp coarse salt and freshly ground black pepper plus more to taste
  • 2 {32 oz.} containers low sodium chicken broth
  • 12 oz bag fresh cheese tortellini
  • shaved Parmesan cheese (for garnish)


  1. Heat sausage in a large Dutch oven or stock pot to medium high heat. Cook 4-5 minutes, until browned. Drain sausage and set aside.

    Place pot back on stove and heat to medium high. Add oil and garlic and saute 30-60 seconds, until fragrant. Stir in spinach and saute until wilted, about 2 minutes.

    Add cannellini beans, oregano, salt and pepper. Pour chicken broth into pot; bring to a boil. Add tortellini; reduce heat to medium and allow to simmer, about 7-8 minutes, until tortellini is cooked.

    Add cooked sausage. Taste and adjust seasoning, if necessary. Serve and garnish with Parmesan cheese.

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