Sausage Tortellini Soup
A rich and creamy tomato soup with Italian chicken sausage and cheese tortellini. Ready in 30 minutes!
Ingredients
- 1 tbsp olive oil
- 11 oz package al fresco Pasta Night Mild Italian Style Chicken Sausage, sliced into rounds
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups chicken broth (more for thinning soup as needed)
- 1 cup heavy cream
- 28 oz can fire roasted diced tomatoes, with juices (there is a garlic version of this that is also very good)
- 8 oz can tomato sauce
- 1 tsp Italian seasoning
- 10 oz package cheese tortellini (can be from refrigerated section or frozen and thawed)
- salt and pepper, to taste
- Optional toppings: fresh chopped basil and shaved Parmesan cheese
Instructions
- 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).
Notes
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!