10-Minute Tuscan Tortellini Soup
Recipe: #36843
April 25, 2021
Categories: Beans, Spinach, Italian 5-Minute Prep, One-Pot Meal, Canned Tomatoes, Kidney Beans, Italian Dinner, more
"From our Sunday newspaper The Sunday Times."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (19007.1 g)
- Calories 61847.7
- Total Fat - 167.5 g
- Saturated Fat - 26.8 g
- Cholesterol - 41.3 mg
- Sodium - 5498.1 mg
- Total Carbohydrate - 11128.3 g
- Dietary Fiber - 4587.7 g
- Sugars - 420.7 g
- Protein - 4363.6 g
- Calcium - 26531.3 mg
- Iron - 1513.5 mg
- Vitamin C - 861.5 mg
- Thiamin - 98.1 mg
Step by Step Method
Step 1
Heat the oil in a frying pan over medium-high heat and add the sausages, cover and cook, turning occasionally, for 5 minutes or until just cooked (they will cook further in the soup, so don’t need to be completely cooked at this point).
Step 2
Meanwhile, combine the tomato and stock in a large stockpot over high heat, cover and bring until it comes to the boil.
Step 3
While the tomato mixture comes to the boil, rinse and drain the kidney beans.
Step 4
Add the tortellini and kidney beans to the tomato mixture and simmer for 4 minutes or until the pasta is al dente and then season.
Step 5
Slice the sausages and add to the tomato mixture and then add the spinach and stir until wilted.
Step 6
Ladle among serving bowls and sprinkle with parmesan to serve.
Tips
No special items needed.
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