Ingredients:

• 1 tsp. extra-virgin olive oil
• 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

Steps:

1. In a large soup pot, over medium heat, heat oil. Add onion and cook, stirring until soft, about 5 minutes.
2. Add chicken sausage and cook until golden brown, about 4 minutes.
3. Add garlic and cook until fragrant, about 1 minute.
4. Stir in crushed tomatoes, broth, and red pepper flakes; season with salt and pepper, to taste.
5. 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.
6. Stir in white beans and spinach and cook until spinach has wilted; about 2 minutes.
7. Serve topped with a sprinkling of Parmesan cheese.

Enjoy!