Sausage 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 package (9 ounces) refrigerated cheese-filled tortellini
• 1 cup frozen peas
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Add sausage to the pot, breaking it apart with a spoon, and cook until browned and fully cooked.
4. 4 Pour in chicken broth and crushed tomatoes, then season with oregano, basil, and red pepper flakes.
5. 5 Bring soup to a boil, then add tortellini and peas. Reduce heat and simmer for about 5 minutes, until tortellini is cooked through.
6. 6 Taste and adjust seasoning with salt and pepper as needed. Serve hot with grated Parmesan cheese on top, if desired.

Nutrition

Tips

• Feel free to use turkey sausage for a leaner option.
• This soup can be made ahead and reheated, or frozen for up to 3 months.
• For extra veggies, consider adding spinach or diced zucchini.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat until warmed through.

Serving Suggestions

• Pair with a crusty baguette and a simple green salad.
• A sprinkle of fresh herbs like parsley or basil adds a pop of color and flavor.

FAQ