Creamy Italian Sausage and Tortellini Soup
This quick and easy Creamy Italian Sausage and Tortellini Soup comes together in 30 minutes! A hearty, one-pot rich meal packed with flavor for busy weeknights.
Ingredients
- 1 lb Italian Sausage (mild or sweet, casings removed)
- 1 medium Yellow Onion (chopped)
- 3 cloves Garlic (minced)
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1 can (28 oz) Whole San Marzano Tomatoes in puree (hand crushed)
- 6 cups Unsalted chicken broth
- 1 piece Parmigiano-Reggiano rind (optional)
- 16-20 0z Fresh cheese Tortellini (or choose your filling)
- ½ cup Heavy cream
- ½ cup Freshly grated Parmesan Cheese
- 1 tsp Salt & Freshly cracked black pepper (to taste)
For Garnish and Serving
- Sprinkling of shredded Parmesan
- Pinch of Oregano or freshly cracked black pepper
- Pinch red pepper flakes (optional, for serving if you desire it spicy)
Instructions
- Hand crush the tomatoes with sauce in a mixing bowl and prep all the other ingredients ready to be added to the pot. (the work is over)
- Heat a large pot or Dutch oven over medium-high heat. Add the sausage, breaking it up into crumbles using a wooden spatula and cook through (about 5-6 minutes)
- Turn the heat to medium and add the onion and cook until translucent and sausage lightly browned. Then add the garlic, basil, oregano, salt and pepper to the sausage and rendered fat and cook until fragrant, stirring frequently for about 1 minute.
- Add the hand crushed tomatoes with sauce, chicken broth and parmesan rind (if using) to the pot and stir. Bring to a gentle boil, then turn the heat to low and simmer uncovered for about 10 minutes.
- Add the tortellini to the simmering broth until the tortellini floats on the surface and cook al dente.
- Remove the pot from the heat and stir in the heavy cream and grated parmesan until smoothly integrated and velvety.
- Taste the broth and adjust any seasonings to taste.
- Serve in a soup bowl and top with some shredded parmesan and a pinch of oregano or black pepper. Serve.
