This hearty soup makes a good-sized pot--perfect to serve with crusty bread and a tossed salad for a filling meal. I like to freeze the leftovers in individual portions for future lunches. Use hot Italian sausage to make it a little spicier, or mild sausage for a milder soup.
Tortellini & Italian Sausage Soup
2 T olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 T dried Italian seasoning
6 c. chicken broth
3 14.5 oz cans Italian-style diced tomatoes, drained**
20 oz bag frozen cheese tortellini
- Crumble the Italian sausage into a skillet, and cook over medium heat, stirring occasionally, until no longer pink. Drain and set aside
- Heat the olive oil in a large stockpot over medium-high heat. Add the onion and sauté until softened, about 3-4 minutes. Stir in the garlic and Italian seasoning; cook 1 minute. Stir in broth and tomatoes**; heat to simmering.
- Stir in sausage and tortellini; cook until tortellini is tender, about 10-12 minutes.
- Serve with grated parmesan, if desired.
* Use 1 pound of Italian sausage links, if desired. Steam until sausages are cooked through (10-12 min), then cut into slices, and brown in a skillet. Drain on paper towels.
** I left the tomatoes diced. You can puree them in a food processor if you like--this makes the soup a little thicker and is a good option if you want to hide the fact that there are tomatoes in the soup.