A quick and easy tortellini soup that’s amazingly creamy and comforting – perfect for those busy weeknights!
5 stars (1 rating)
Ingredients
1tablespoonolive oil
1poundspicy Italian sausage, casing removed
3clovesgarlic, minced
1onion, diced
2cupschicken stock
128-ounce can crushed tomatoes
½teaspoondried basil
½teaspoondried oregano
¼teaspooncrushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
19-ounce package refrigerated three cheese tortellini
⅓cupheavy cream
¼cupfreshly grated Parmesan
1cupcroutons
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.