Tortellini Soup
This Tortellini Soup is a comforting and flavorful dish featuring Italian sausage, cheese tortellini, and a variety of herbs and spices. With the addition of arugula or spinach and freshly grated Parmesan cheese, it's a satisfying meal perfect for any occasion.
Equipment
- Dutch Oven or Stockpot
- Whisk
- Small Bowl
Ingredients
- 1 lb. ground Italian Sausage
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 2 pinches red pepper flakes
- 2 cups low sodium beef broth
- 1 1/2 tablespoons tomato paste
- 1 14.5 ounce can fire roasted tomatoes
- 4 cups vegetable broth or low sodium chicken broth
- 10 ounces refrigerated cheese tortellini
- 3 cups arugula or spinach
Grated Parmesan Cheese
Fresh thyme (optional)
Fresh basil (optional)
Instructions
- Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat. When almost entirely browned, add the onion and cook until the sausage is fully browned and the onion has softened. Turn the heat to low and add the garlic, basil, oregano, parsley, thyme, and red pepper flakes; cook for 1 minute, stirring constantly.
- 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.
- Add the cheese tortellini and simmer for 10-15 minutes or until the tortellini are cooked to your desired tenderness. 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.