Sauté:

Cup of Yum
1. In a large soup pot, brown the sausage over medium heat, breaking it up with a wooden spatula as it cooks. Once cooked, drain any excess fat from the bottom.
2. Add the chopped red pepper, garlic, onion powder, and Italian seasoning, and sauté until it's tender, about 3 to 5 minutes, depending on the size of the red peppers.

Make the Soup:

1. Once the peppers are tender, add the crushed tomatoes, basil pesto (if using), broth or stock, and half and half to the pot. Stir to combine. Bring this to a a simmer, cover, reduce the heat to low, and cook for 10 minutes.

Add the tortellini:

1. After the soup has cooked for 10 minutes, add in the tortellini and parmesan cheese. Stir, and cook for an additional 8 to 10 minutes. I like to cook the tortellini a few minutes longer than the time on the package so they are tender in the soup.

Serve:

1. Ladle the soup into bowls and sprinkle a little extra parmesan cheese.