1 Tbsp extra virgin olive oil
1 small onion, finely chopped
1 stalks celery, thinly sliced
1 clove garlic, minced
1 Tbsp oregano
1 tsp dried thyme
1 pinch dried red chili flakes
1 ½ cup white kidney beans, drained and rinsed
1 28 oz tin whole peeled tomatoes, crushed
4 cup reduced sodium chicken broth
½ lb(s) turkey sausages, meat removed from casing
3 cup fresh or frozen cheese tortellini
2 cup packed baby spinach
freshly ground black pepper
fresh basil, for serving
freshly grated Parmesan cheese, for sprinkling
1. Heat oil in a large pot over medium heat. Add chunks of the sausage meat and cook until it begins to brown. Add the onion, celery and garlic; stir until softened, about 4 minutes. Add the oregano, thyme and chili flakes; stir for 1 minute.
2. Add the white kidney beans, stock and tomatoes; stir to combine. Bring the mixture to a boil and reduce the heat to a simmer. Add the tortellini, spinach and pepper. Simmer for 15-20 minutes until tortellini are cooked and spinach has wilted.
3. Serve with freshly torn basil and Parmesan cheese.