Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) Italian sausage (mild or spicy, casings removed)
  • 1 pound (450g) boneless, skinless chicken breasts, diced into 1/2-inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups (950 ml) chicken broth (low sodium preferred)
  • 1 (14.5 oz / 410g) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon crushed red pepper flakes (optional, for a little kick!)
  • Salt and freshly ground black pepper, to taste
  • 1 (9 oz / 255g) package refrigerated cheese tortellini
  • 3 cups (85g) fresh spinach (or kale, chopped)
  • ½ cup (50g) grated Parmesan cheese, plus more for serving
  • Fresh parsley or basil, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot. Add sausage and cook, breaking it up, until browned. Add diced chicken and cook until no longer pink.
  2. Add diced onion and garlic to the pot. Cook until softened and fragrant.
  3. Stir in chicken broth, diced tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer to let the flavors meld.
  4. Add tortellini to the soup and cook according to package instructions until tender.
  5. Stir in fresh spinach and Parmesan cheese. Cook until spinach wilts.
  6. Ladle soup into bowls, garnish with extra Parmesan and fresh herbs.