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
Ingredients
- 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
- ½ cup heavy cream
- more salt and pepper to taste
- parmesan cheese grated
- fresh basil chopped
Instructions
- 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.
Notes
*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.