Friday, November 14, 2014

Tuscan Tortellini Soup

I had all the ingredients for this soup in the house on a cold day here in Texas.(I know, cold is relative)  I used frozen tortellini and just cooked the soup a bit longer.  DELICIOUS!
Tuscan Tortellini Soup


1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
2 cups chicken stock
1 (28-ounce) can crushed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 (9-ounce) package refrigerated three cheese tortellini
1/3 cup heavy cream
1/4 cup freshly grated Parmesan
1 cup croutons

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. 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, to taste. 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, if desired.

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