Italian sausage and tortellini in creamy tomato basil broth
I developed this recipe last year when I was looking to use up a couple of old Italian sausages I had in the freezer. I had some tortellini in the freezer as well and in a few minutes, I had dinner ready. It was an instant favorite with my husband and even though it was quick to make, the flavor was amazing. I love this soup not only for its simplicity in making but how easy it is to have the ingredients on hand so if I need to whip up something for guests or friends, I have a tried-and-true favorite.
With the exception of browning the sausage, most of the other steps are just dumping the ingredients in. You can’t get much simpler than that. In about 20 minutes, you can have your soup ready.
This soup can definitely be served as a standalone for a meal. But you can also serve with garlic bread, or a salad if desired. Enjoy!
– The Recipe –
Sausage Tortellini Soup
prep time:5 min
total time: 20-25 min
makes: 6 servings
Ingredients
- 1/2 lb mild Italian sausage
- 10 oz (½ package) tortellini
- 4 c chicken stock
- 2 15oz cans crushed tomatoes
- 1/4 c shredded parmesan cheese
- 8 oz sliced mushrooms
- 2/3 c cream
- 1/2 tsp garlic powder
- 2 tbsp basil paste
- 1/8 tsp pepper
- 1/2 tsp onion powder
- 1 tsp dried oregano
Directions
- Brown the sausage on medium high heat in a stock pot on the stove, breaking it into bite sized pieces.
- Add the seasonings, tomatoes, stock, and mushrooms and bring to a boil and cook until mushrooms begin to soften, about 10 minutes.
- Add the pasta, and cook for the directed amount of time according to the package.
- Reduce heat to low, and stir in the cream and parmesan. Stir until well combined and the parmesan is melted.
- Serve with extra parmesan sprinkled on top and garlic bread or salad.
Apricity 