Thursday, March 20, 2014

Tortellini & Italian Sausage Soup

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
1 pound bulk Italian sausage*
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 saut√© 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.

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