11oz packageal fresco Pasta Night Mild Italian Style Chicken Sausage, sliced into rounds
1/2large onion, chopped
3cupschicken broth (more for thinning soup as needed)
28oz canfire roasted diced tomatoes, with juices(there is a garlic version of this that is also very good)
8oz cantomato sauce
10oz packagecheese tortellini(can be from refrigerated section or frozen and thawed)
salt and pepper, to taste
Optional toppings: fresh chopped basil and shaved Parmesan cheese
Heat olive oil over medium-high heat in a large pot or dutch oven.
Add sausage rounds and onion and cook until sausage is browned and slightly caramelized and onion is translucent.
Add garlic and cook for a couple of minutes, until fragrant.
Add flour and stir to combine. Cook 1-2 minutes.
Add chicken broth and heavy cream. Whisk until reaching a low boil and slightly thickened.
Add canned tomatoes, tomato sauce, and Italian seasoning and bring to a gentle boil for 15 minutes.
Add cheese tortellini. If soup is too thick, add more chicken broth until desired consistency. Reduce to simmer and cook until heated through, 8-10 minutes.
Season with salt & pepper to taste.
Spoon into bowls and top with fresh basil (optional) and shaved or shredded Parmesan cheese (optional).
If you prefer a smoother consistency for the soup, use an immersion blender after adding the tomatoes, tomato sauce, and seasonings in Step 6. Then complete the recipe as written. Also, if you want to have some additional greens you can add in a handful of spinach or kale with step 7!