Tuscan Tortellini Soup

By vealam

Ingredients

• 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

Preparation

Step 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.
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.