Italian Sausage and Tortellini Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound Italian sausage, casing removed
• 4 cups chicken broth
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup frozen peas
• 1 package (9 ounces) refrigerated cheese-filled tortellini
• Salt and pepper to taste
• Fresh basil for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add the Italian sausage, breaking it into small pieces with a spoon, and cook until browned.
3. 3 Stir in chicken broth, crushed tomatoes, oregano, basil, and red pepper flakes.
4. 4 Add carrots and celery, bring to a simmer.
5. 5 Cook for about 15 minutes until vegetables are tender.
6. 6 Add tortellini and peas, cook for an additional 5 minutes until tortellini is done.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with fresh basil.

Equipment

• Large pot

Variations

• Use turkey sausage for a leaner option.
• Add white beans for extra heartiness.

Substitutions

• Substitute chicken broth with vegetable broth for a vegetarian version.
• Replace cheese-filled tortellini with whole wheat for a healthier twist.

Pairings

• Garlic bread
• A crisp green salad

Nutrition

Tips

• For extra flavor, use homemade chicken broth if you have it on hand.
• Feel free to add spinach or kale for an extra veggie boost.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Pair with a side of garlic bread for a complete meal.
• Serve with a sprinkle of grated Parmesan cheese.

FAQ