Italian Sausage and Tortellini Tomato Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound Italian sausage, casing removed
• 1 (28-ounce) can crushed tomatoes
• 2 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 (9-ounce) package 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.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic and cook for 1 minute.
4. 4 Add sausage and cook until browned and cooked through.
5. 5 Stir in crushed tomatoes, chicken broth, basil, oregano, and red pepper flakes if using. Bring to a simmer.
6. 6 Add tortellini and cook according to package directions until tender.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with fresh basil.

Equipment

• Large pot
• Wooden spoon

Variations

• Add spinach or kale for extra greens.
• Substitute turkey sausage for a leaner option.

Substitutions

• If cheese-filled tortellini isn't available, use plain or spinach-filled varieties.

Pairings

• Pairs well with a side Caesar salad or Italian breadsticks.

Nutrition

Tips

• For a creamier soup, stir in 1/2 cup of heavy cream before serving.
• Adding a splash of red wine with the tomatoes enhances the flavor.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop, adding a splash of broth if needed.

Serving Suggestions

• Serve with crusty bread or garlic bread for a complete meal.

FAQ