Sausage and Tortellini Tomato Soup

What You Will Need:

• Italian Sausage – I use mild or sweet Italian sausage, but if you want a kick of spice, you can use hot Italian sausage.
• Cheese Tortellini – I love cheese and pasta, so this is my favorite part of this soup. I use a 20 ounce package of refrigerated tortellini, but you can use the smaller 9 ounce package if you want less.
• Canned Tomatoes – I use a mix of whole tomatoes, crushed tomatoes, and tomato sauce to give this soup a flavorful chucky texture.
• Vegetables – onion, celery, carrot
• Spices – garlic and basil give this soup a classic tomato basil flavor
• Heavy Whipping Cream – adding this at the end of cooking gives this soup a velvet texture and creamy flavor.

Let’s Make Sausage and Tortellini Tomato Soup!

You will love that this well-balanced soup comes together quickly! First, brown the sausage in a large Dutch oven. This recipe makes a big batch of soup, so you will want to use a big enough pot. Once the sausage is browned, strain it in a colander and set aside.

Next, add the chopped vegetables to the pot and sauté for 8 minutes on medium-high heat until they are softened. Add the salt, pepper, basil, oregano, garlic, and flour to the pot and cook stirring frequently for one minute. The flour will allow this soup to thicken quickly without having to cook it for a long time, so don’t skip this step.

Slowly add in the chicken stock, stirring frequently so the flour and stock mix well and don’t clump together. Then add in the can of whole tomatoes and break them up with a potato masher or fork. This will leave chucks of tomatoes to give this soup a thick, chunky texture. Next, add the remaining canned tomatoes and sausage to the pot. Bring to a roaring boil and then simmer for 20 minutes.

After simmering for 20 minutes, add in the cheese tortellini and cook according to package directions. Finally, stir in the heavy whipping cream and mix well. I like to serve this soup with parmesan cheese on top.

More Recipes to Try:

• Low-Carb Spicy Stuffed Bell Pepper Soup
• Three Bean and Beer Chili
• Creamy Buffalo Chicken Chili
• Pumpkin Ravioli with Sage and Walnut Parmesan

Sausage and Tortellini Tomato Soup

Course: Soups, MainCuisine: ItalianDifficulty: EasyServings

8-10

servingsPrep time

15

minutesCooking time

30

minutesTotal time

45

minutes

You will love this tomato soup filled with cheesy tortellini and sausage. This is a cozy meal that will keep you warm all winter (or any time of year!).

Ingredients

• 1 pound Italian sausage
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 yellow onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 2 cloves garlic, minced
• 2 teaspoons basil
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 Tablespoons flour
• 3 cups chicken stock
• 28 ounce can whole tomatoes
• 28 ounce can crushed tomatoes
• 15 ounce can tomato sauce
• 20 ounce package of cheese tortellini
• 1 cup heavy whipping cream

Directions

• In a large Dutch oven, brown sausage. Once it has browned, about 5 minutes, drain in a colander and set aside.
• Melt olive oil and butter in the pot. Add onions, celery, and carrots and cook on medium-high heat for 8 minutes until vegetables have softened.
• Add garlic, basil, oregano, salt, pepper, and flour to the pot and cook one minute on medium heat. Stirring frequently.
• Slowly add in chicken stock while stirring so the flour doesn’t clump. Next, add the can of whole tomatoes to the pot. Break up the whole tomatoes with a potato masher or fork until only chunks remain. Add in remaining cans of crushed tomatoes and tomato sauce. Add the sausage back to the pot. Bring to a roaring boil and then simmer for 20 minutes, stirring occasionally.
• Add in the cheese tortellini and cook according to package directions.
• Once the tortellini has cooked through, turn off the heat and stir in heavy whipping cream.

Notes

• Serve this soup with parmesan cheese on top.