Sausage Tortellini Soup Recipe
This hearty Cheese Tortellini Soup combines Italian sausage with cheese tortellini in an easy broth with tomatoes, onions, garlic, arugula, and Italian herbs and seasonings.
Ingredients
- 1 lb.ground italian sausage
- 1 mediumonion finely chopped
- 3 clovesgarlic minced
- 1 teaspoondried basil
- 1 teaspoondried oregano
- 1 teaspoondried parsley
- ½ teaspoondried thyme
- 2 pinchesred pepper flakes
- 2 cupslow sodium beef broth
- 1 ½ tablespoonstomato paste
- 114.5 ounce can fire roasted tomatoes
- 4 cupsvegetable broth or low sodium chicken broth
- 10 ouncesrefrigerated cheese tortellini
- 3 cupsarugula (or spinach)
- grated parmesan cheese
- fresh thyme (optional)
- fresh basil (optional)
Directions
- 1
Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat. When it is about halfway browned, add the onion and cook until the sausage is done browning and the onion has softened.
- 2
Turn the heat to low and add the garlic, basil, oregano, parsley, thyme, and red pepper flakes; cook for 1 minute, stirring constantly.
- 3
In a small bowl, whisk the tomato paste with about 1/2 cup of beef broth. Add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste. Increase the heat to medium and bring it to a low boil. Reduce the heat to a simmer.
- 4
Add the cheese tortellini and simmer for 10-15 minutes or until the tortellini are cooked to your desired tenderness.
- 5
Remove the pan from the heat and stir in the arugula. Add salt and pepper to taste. Sprinkle each bowl with 1-2 tablespoons of freshly grated Parmesan cheese. If desired, garnish with fresh thyme or fresh basil.