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tortellini soup

(1 rating)
smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

This scrumptious Tortellini Soup is loaded with Italian Sausage, tomatoes, fresh cheese tortellini, arugula and a perfect blend of herbs and spices. Fall is here and with it comes all kinds of incredibly delicious soups. I love to serve this yummy soup with a garden salad tossed with a light vinaigrette and French baguettes with soft creamy butter.

►
(1 rating)
yield 6 serving(s)
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For tortellini soup

  • 1 lb
    italian sausage
  • 1 md
    onion finely chopped
  • 3 clove
    garlic minced
  • 1 tsp
    dried oregano
  • 1 tsp
    dried parsley
  • 1/2 tsp
    dried thyme
  • 2 pinch
    crushed red pepper
  • 2 c
    beef broth
  • 1 1/2 Tbsp
    tomato paste
  • 1 can
    fire roasted tomatoes
  • 4 c
    vegetable broth
  • 10 oz
    refrigerated tortellini
  • 3 c
    arugula (or spinach)
  • grated parmesan cheese

How To Make tortellini soup

  • 1
    Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat. When it is almost fully browned add the onion and cook until the sausage is done browning and the onion has softened. Turn the heat to low and add the garlic, basil, oregano, parsley, thyme and crushed red pepper; cook for 1 minute stirring constantly.
  • 2
    In a small bowl whisk the tomato paste with about 1/2 cup beef broth. Add the vegetable broth, remaining beef broth, fire roasted tomatoes and thinned out tomato paste. Increase the heat to medium low and simmer for 3-4 minutes.
  • 3
    Add the cheese tortellini and simmer for 10-15 minutes or until the tortellinis are cooked to your desired tenderness. Remove the pan from the heat and stir in the arugula. Add salt and pepper to taste. Sprinkle each bowl with 1-2 tablespoon freshly grated Parmesan cheese.
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