Ingredients
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1 lb. cooked chicken sausage links, sliced into 1/2-inch-thick rounds
3 cloves garlic, minced
1 oz. (28-0z.) can crushed tomatoes
6 c. Swanson Chicken Broth
1 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
2 (9-oz.) packages refrigerated cheese tortellini
1 oz. (15-oz.) can white beans, drained
5 oz. baby spinach
Freshly grated Parmesan, for serving
Preparation
Step 1In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add chicken sausage and cook until golden, about 4 minutes, then add garlic and cook until fragrant, 1 minute more. Stir in crushed tomatoes, broth, and red pepper flakes and season generously with salt and pepper.Step 2Bring to a boil and add tortellini. Reduce heat to medium-low and simmer until tortellini is cooked and flavors start to meld, 18 to 20 minutes.Step 3Stir in white beans and spinach and cook until spinach has wilted, 2 minutes more.Step 4Serve with Parmesan.
