Thursday, February 12, 2015

Tuscan Tortellini Soup

It's been a little chilly here this week, so on Tuesday night I decided to make soup.  I love soup, and after Sunday's dinner fiasco, I wanted to make something that didn't require the oven.  

My mom-in-law made this soup a couple of weeks ago and it was so delicious I had to try it myself.  She got it off of, where else, Pinterest!

Tuscan Tortellini Soup
(makes 6 servings)

1 Tb olive oil
1 lb Italian sausage
3 cloves of garlic (I used 1/4 tsp of garlic powder)
1 onion, diced
2 cups chicken stock
1 (28 oz) can of crushed tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 cup water
Kosher salt and black pepper to taste
1 (9 oz) package of refrigerated three cheese tortellini
1/3 cup heavy cream 
1/4 cup Parmesan

- Heat olive oil in large stockpot or Dutch oven over medium heat (I actually omitted this because the sausage was enough).  Add Italian sausage to the skillet and cook until browned, about 3-5 minutes.  Crumble the sausage as it cooks.  Drain excess fat and 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.  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.

The soup is spicy and thick and delicious.  Nom nom nom!

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