Main course Italian-inspired
Tuscan Tortellini Soup with Poultry Sausage, Spinach and White Beans
Editorially prepared
A one-pot tomato broth soup with cheese tortellini, browned poultry sausage, white beans and spinach. Serve as soon as the pasta is cooked, with Parmesan.
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Ingredients
4 servings · metric units
For more servings, use a wider pot or brown the sausage in batches. Follow the same pack cooking time for the tortellini, but allow longer for a larger volume of soup to reach the boil.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of tinned cannellini beans, drainedsmall tinned white beans
If cannellini are unavailable, choose another small white bean. Drain and rinse, then add at the same stage. Larger varieties will give the soup a chunkier texture.
- Instead of fresh chilled cheese tortellinifresh ricotta tortelloni
Larger ricotta-filled pasta, including ricotta and spinach tortelloni, can be used. Choose the quantity using the pack serving guide and follow its cooking instructions. They are larger and more delicate, so stir carefully.
- Instead of ParmesanGrana Padano
Finely grate and sprinkle over the finished portions to taste. It is milder than long-aged Parmesan.
Shopping for this recipe
Your list uses the selected servings and fridge. Stock quantities are unknown — check you have enough.
Optional ingredients and substitutions
You’ll need
heavy-based pot, approximately 4 litres · chopping board and knife · sieve · cooking spoon · ladle · fine grater
Method
0/7 stepsPrepare the ingredients
Peel and finely chop the onion, then peel and chop the garlic separately. Slice the poultry sausage into rounds about 1 cm thick, removing any inedible casing. Drain and rinse the beans. Wash the spinach if required by the packaging and drain. Check the tortellini cooking time.
Prepare the ingredients Brown the sausage
Heat a thin coating of olive oil in the pot over a medium-high heat. Add the sausage and fry for about 4–5 minutes from adding it, turning the slices until browned in places. If they release water, let it evaporate and continue frying briefly. Leave the sausage in the pot.
05:00Brown the sausage Soften the onion and add seasonings
Reduce the heat to medium and add the onion to the sausage. Cook, stirring, for about 5–6 minutes from adding it, until softened and translucent. Lower the heat if it starts to darken; cook longer if it is still firm. Add the garlic, oregano and optional chilli. Stir for about half a minute, just until fragrant, without browning the garlic.
Soften the onion and add seasonings Simmer the bean base
Add the tomatoes with their juice, stock and drained beans. The stock should cover the ingredients and leave enough liquid for the pasta to cook. Scrape up the browned deposits from the base with a spoon. Bring to the boil, then reduce the heat and simmer uncovered for about 8 minutes from the start of a gentle simmer. The tomatoes should soften and the beans and sausage should be hot throughout. If not, simmer for a few more minutes before adding the pasta.
08:00Simmer the bean base Cook the tortellini
Add the tortellini and stir gently. Once the soup returns to the boil, reduce the heat to a gentle simmer. Cook according to the pack instructions, usually about 3–5 minutes from returning to the boil. Towards the end, check one piece: the pasta should be tender with a little bite, without a hard centre, and the filling should be hot. If it is still firm, check again every minute. Floating alone does not establish that it is cooked.
Cook the tortellini Add spinach and season
Add the spinach and gently push the leaves into the hot soup. Heat gently for about 1–2 minutes from adding it, until all the leaves have wilted but remain green. If some leaves are still firm, stir and heat briefly again. Remove the pot from the heat. Taste and season with salt and pepper.
02:00Add spinach and season Serve with Parmesan
Ladle the soup into bowls, sharing out the tortellini, sausage, beans and spinach along with the broth. Sprinkle with finely grated Parmesan and serve immediately.
Serve with Parmesan
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Tips
- Add the tortellini shortly before serving. They absorb liquid during storage, so reheated soup may need extra stock. ([eatyourselfskinny.com](https://www.eatyourselfskinny.com/sausage-spinach-tortellini-soup/))
- Avoid a rolling boil once the pasta is in. Stir gently from the bottom to keep the filled pasta intact.
- Add salt only after tasting the finished soup, allowing for the salty Parmesan.
Storage
Divide leftovers between shallow containers, cool promptly and refrigerate within 2 hours of cooking. Eat within 48 hours. Reheat only once, stirring until the whole portion is steaming hot, including the centres of the tortellini. ([food.gov.uk](https://www.food.gov.uk/safety-hygiene/cooking-your-food?ContensisTextOnly=true&utm_source=openai)) For freezing, preferably set aside the base after the “Simmer the bean base” step, before adding pasta and spinach; the sausage must already be fully cooked. Cool the base promptly, seal in containers and freeze for up to one month. Defrost in the fridge, bring to the boil and finish with the corresponding portion of tortellini and spinach.
Timing
Hands-on: 22 min · Cooking: 35 min
