Description
A hearty and flavorful soup with sausage, tortellini, and vegetables.
Ingredients
Scale
- 1 pound bulk mild Italian sausage
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- 8 cups chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 (9 ounce) package refrigerated cheese tortellini
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium heat, breaking it up with a spoon. Drain off excess grease.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes and chicken broth. Add the dried basil, oregano, and red pepper flakes (if using).
- Bring the soup to a boil, then reduce heat and simmer for at least 15 minutes to allow the flavors to meld.
- Add the tortellini to the pot and cook according to package directions, usually 3-5 minutes.
- Stir in the heavy cream, if desired, and heat through. Do not boil after adding cream.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh chopped parsley.
Notes
- You can substitute hot Italian sausage for mild if you prefer more heat.
- Add other vegetables like spinach or kale for extra nutrition.
- This soup can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 8g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: sausage soup, tortellini soup, Italian soup, hearty soup