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Tuscan Tortellini Soup
5 from 3 votes

Tuscan Tortellini Soup

A quick and easy tortellini soup that’s amazingly creamy and comforting – perfect for those busy weeknights!

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage casing removed
  • 3 cloves garlic minced
  • 1 onion diced
  • 2 cups chicken stock
  • 1 crushed tomatoes 28-ounce can
  • ½ teaspoon basil dried
  • ½ teaspoon oregano dried
  • ¼ teaspoon red pepper flakes crushed
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 three cheese tortellini refrigerated, 9-ounce package
  • ⅓ cup heavy cream
  • ¼ cup Parmesan Cheese freshly grated
  • 1 cup croutons

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Stir in heavy cream and Parmesan until well combined and heated through, about 2-3 minutes.
  4. Serve immediately, garnished with croutons, if desired.