Sausage and Tortellini Soup
This chunky, flavorful sausage and tortellini soup in a creamy tomato broth is comforting, delicious, and ready in less than 30 minutes!
Servings 6 servings
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 lb Italian sausage
- 1 teaspoon salt
- 2 tablespoons flour
- 1 28 oz can whole tomatoes or diced or crushed tomatoes
- 4 cups chicken stock
- 1 12 oz package cheese tortellini *see note
- 1/2 cup heavy cream
- more salt and pepper to taste
- parmesan cheese grated
- fresh basil chopped
In a large pot or dutch oven, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened.
Stir in the minced garlic and dried oregano and cook until fragrant, about 1 minute longer.
Add the Italian sausage and salt and cook, breaking up with a wooden spoon or spatula, until browned. Stir in the flour and cook one more minute.
Add the tomatoes, breaking them up into chunks with a spoon. Add the stock and bring to a boil.
Add the tortellini and simmer for the amount of time indicated on the package. Stir in the cream, and season to taste with salt and pepper.
Ladle into bowls and garnish with grated parmesan and chopped fresh basil.
*You can use fresh or frozen tortellini. If using frozen, add a few extra minutes until pasta is tender.
Storage: This soup will keep well in the refrigerator for about 3 days. If you would like to freeze it, freeze before adding the tortellini and cream. These can be added after re-heating the base.