1 medium onion, chopped (I always use sweet onions)
1 lb. cooked chicken sausage links, sliced into 1/2 inch-thick rounds (I used cooked Italian chicken sausage, but you can use turkey sausage, too. Either way, make sure it is cooked before you slice it.)
3 gloves garlic, minced
1 (28 oz.) can of crushed tomatoes
6 cups chicken broth
1 tsp. crushed red pepper flakes (I put half as much; you can add or subtract to taste.)
Kosher salt, to taste
Black pepper, to taste
2 (9 oz.) packages refrigerated cheese tortellini
1 (15 oz.) can or jar white beans, drained (can use Great Northern, too)
5 oz. package of baby spinach
Grated Parmesan, for serving
In a large soup pot, over medium heat, heat oil. Add onion and cook, stirring until soft, about 5 minutes.
Add chicken sausage and cook until golden brown, about 4 minutes.
Add garlic and cook until fragrant, about 1 minute.
Stir in crushed tomatoes, broth, and red pepper flakes; season with salt and pepper, to taste.
Bring to a boil and then add tortellini; reduce heat to medium-low and simmer until tortellini is cooked. Check package instructions…likely 15 to 20 minutes.
Stir in white beans and spinach and cook until spinach has wilted; about 2 minutes.
Serve topped with a sprinkling of Parmesan cheese.