TORTELLINI SOUP

Ingredients

• 1 pound ground Italian sausage
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• 2 pinches red pepper flakes
• 2 cups low-sodium beef broth
• 1 1/2 tablespoons tomato paste
• 1 14.5-ounce can fire-roasted tomatoes
• 4 cups vegetable broth or low-sodium chicken broth
• 10 ounces refrigerated cheese tortellini
• 3 cups arugula or spinach
• Grated Parmesan cheese
• Fresh thyme optional
• Fresh basil optional

Instructions

Brown Italian sausage in a pot or stock pot over medium heat. When the sausage is almost completely browned, add the onion and cook until the sausage is browned and the onion is soft. Reduce heat and add garlic, basil, oregano, parsley, thyme, and red pepper flakes; Cook for 1 minute, stirring constantly.In a small bowl, whisk tomato paste with about 1/2 cup beef broth. Add the vegetable broth, remaining beef broth, roasted tomatoes, and diluted tomato paste. Increase heat to medium and allow to simmer. Reduce heat and let simmer. Add
cheese tortellini and simmer for 10 to 15 minutes, until tortellini reach desired tenderness.Remove the pan from the heat and add the arugula. Season with salt and pepper. Sprinkle each bowl with 1 to 2 tablespoons freshly grated Parmesan cheese. Garnish with fresh thyme or fresh basil if desired.

Notes

You can substitute fresh baby spinach for the arugula without changing the recipe.Remember to remove the large stems.
Most grocery stores sell refrigerated pasta, although you may need to ask where it is located in the store. You can always substitute frozen cheese tortellini or even dried tortellini.
Try to buy some good Italian sausage at a local meat market. If it’s only available in links, cut away the guts.For other proteins, try chicken, ground beef, or pork sausage.
For a vegetarian tortellini soup, avoid meat and only use vegetable broth.
This soup is quick and easy with a short cooking time and can be made even on a weekday.
Feel free to substitute vegetables such as mushrooms, kale, fresh baby spinach, carrots, or celery.
Dried herbs are best used in soups, where their flavors have time to permeate the entire pot.I like to add them right before the liquids and stir for about 1 minute. You can replace the dried herbs with a tablespoon of Italian seasoning.
Buy the freshest dried herbs you can. If they no longer smell strong, they have lost their effectiveness and don’t add much to the recipe. It’s time to replace them.The red pepper flakes add only a very small amount of heat, but if you get squeamish about adding them, leave them out.
To make this creamy tortellini soup recipe, add 3/4 cup heavy cream as a final step over very low heat or no heat at all.

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