1 (796ml) can diced tomatoes, preferably fire roasted
1 (540ml) can white beans, drained and rinsed
300–350g cheese tortellini
½ cup whipping cream
2 tablespoons prepared basil pesto, plus more for serving
8 small handfuls baby spinach
Ground Parmigiano Reggiano, for serving
Directions
Place a large Dutch oven or pot over medium-high heat. Using a sharp knife, split open the sausage casings and remove the meat. Discard the casings and add the sausage meat to the pan. Break up the sausage and cook, stirring occasionally, until golden and cooked through. Use a slotted spoon to remove the sausage meat from the pan and set aside.
Turn the heat under the pan down to medium and add in a splash of oil along with the onion, fennel, and carrot and season with salt and pepper. Sauté the veggies for 5 minutes or until slightly softened and lightly golden brown. Stir in the garlic, red pepper flakes, and Italian seasoning and cook for 30 seconds to 1 minute. Add in the tomato paste and continue to cook for 1 to 2 minutes to intensify the flavour.
Carefully pour in the chicken broth and bring to a simmer. Cook for 5 to 8 minutes or until the veggies are tender. Remove the pot from the heat and, using an immersion blender, blitz the soup to your desired consistency.
Return the pot to the heat and add in the canned tomatoes and white beans. Turn the heat up to medium-high and bring to a boil. Add the sausage to the pot along with the tortellini and cook just until the tortellini is tender. Once tender, stir through the whipping cream and the pesto.
Add a small handful of spinach to each bowl and ladle over the hot soup. Garnish with some extra pesto, if you’d like, along with a good sprinkling of Parmigiano Reggiano.
