Tuscan Tortellini Soup
25 min·Italian
Tuscan Tortellini Soup
Ingredients
Soup
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 onion, diced
- 2 cups chicken stock
- 1 28-ounce can crushed tomatoes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1 9-ounce package refrigerated three cheese tortellini
- ⅓ cup heavy cream
- ¼ cup freshly grated Parmesan
- 1 cup croutons
Instructions
4 steps
- 1
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in garlic and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
- 2
Whisk in chicken stock, crushed tomatoes, basil, oregano, red pepper flakes and 1 cup water; season with salt and pepper, to taste. Bring to a boil and stir in tortellini; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes.
5 min - 3
Stir in heavy cream and Parmesan until well combined and heated through, about 2-3 minutes.
2 min - 4
Serve immediately, garnished with croutons, if desired.
Progress
0 / 4 steps
