Tuscan Tortellini Soup

Tuscan Tortellini Soup

A quick and easy tortellini soup that’s amazingly creamy and comforting – perfect for those busy weeknights!
5 stars (1 rating)

Ingredients

  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 cups chicken stock
  • 1 28-ounce can crushed tomatoes
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 9-ounce package refrigerated three cheese tortellini
  • cup heavy cream
  • ¼ cup freshly grated Parmesan
  • 1 cup croutons

Instructions

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in garlic and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Whisk in chicken stock, crushed tomatoes, basil, oregano, red pepper flakes and 1 cup water; season with salt and pepper, to taste. Bring to a boil and stir in tortellini; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes.
  • Stir in heavy cream and Parmesan until well combined and heated through, about 2-3 minutes.
  • Serve immediately, garnished with croutons, if desired.

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