This substantial Cheese Tortellini Soup has Italian sausage and cheese tortellini in a simple broth with tomatoes, onions, garlic, arugula, and Italian herbs and seasonings.
INGREDIENTS:
1 lb. ground Italian Sausage
1 medium onion finely chopped
3 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon dried thyme
2 pinches red pepper flakes
2 cups 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 tortellini
3 cups arugula (or spinach)
Grated Parmesan Cheese
Fresh thyme (optional)
Fresh basil (optional)
INSTRUCTIONS:
Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat. When it is almost entirely browned, add the onion and cook until the sausage is done browning and the onion has softened.
Turn the heat to low and add the garlic, basil, oregano, parsley, thyme, and red pepper flakes; cook for 1 minute, stirring constantly.
In a small bowl, whisk the tomato paste with about 1/2 cup of beef broth. Add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste.
Increase the heat to medium and bring it to a low boil. Reduce the heat to a simmer.
Add the cheese tortellini and simmer for 10-15 minutes or until the tortellini are cooked to your desired tenderness.
Remove the pan from the heat and stir in the arugula. Add salt and pepper to taste. Sprinkle each bowl with 1-2 tablespoons of freshly grated Parmesan cheese. If desired, garnish with fresh thyme or fresh basil.
ENJOY! 
NOTES:
You can substitute fresh baby spinach for arugula without changing the recipe. Remember to remove the large stems.
Most grocery stores carry refrigerated pasta, although you may have to ask where it is in the store. You can always substitute frozen cheese tortellini or even dried tortellini.
Try to purchase a good Italian sausage from a local Italian meat market. If it is only available in links, cut the casings off.
Omit the meat and use only vegetable broth for a vegetarian tortellini soup.
This soup is quick and easy with a short cooking time that is doable on a weeknight.
Feel free to substitute veggies like mushrooms, kale, fresh baby spinach, carrots, or celery.
Dried herbs work best in soup, where their flavors have time to permeate the whole pot.
I like to add them right before the liquids and stir for about 1 minute. A tablespoon of Italian seasoning can be substituted for the dried herbs.
Buy the freshest dried herbs you can get. If they don’t have much smell to them anymore, they have lost their potency, and they will not lend much to the recipe. It is time to replace them.
The red pepper flakes add a very minuscule amount of heat, but if adding it leaves you apprehensive, then omit it.
To make this a creamy tortellini soup recipe, add 3/4 cup heavy cream as the last step over very low heat or no heat.
Store leftovers in an airtight container in the fridge for up to 3 days. Be careful not to overcook the pasta when reheating, so it does not absorb all the liquid.
Reheat on low on the stovetop or in the microwave at reduced power.
Recipe Card
Tortellini Soup
Ingredients
- 1 lb. ground Italian Sausage
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 2 pinches red pepper flakes
- 2 cups 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 tortellini
- 3 cups arugula or spinach
- Grated Parmesan Cheese
- Fresh thyme optional
- Fresh basil optional
Instructions
- Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat. When it is almost entirely browned, add the onion and cook until the sausage is done browning and the onion has softened.
- Turn the heat to low and add the garlic, basil, oregano, parsley, thyme, and red pepper flakes; cook for 1 minute, stirring constantly.
- In a small bowl, whisk the tomato paste with about 1/2 cup of beef broth. Add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste.
- Increase the heat to medium and bring it to a low boil. Reduce the heat to a simmer.
- Add the cheese tortellini and simmer for 10-15 minutes or until the tortellini are cooked to your desired tenderness.
- Remove the pan from the heat and stir in the arugula. Add salt and pepper to taste. Sprinkle each bowl with 1-2 tablespoons of freshly grated Parmesan cheese. If desired, garnish with fresh thyme or fresh basil.
- ENJOY!