Tortillini Soup

This is a fast and easy soup that comes together in less than an hour, has all the flavor of a full Italian pasta meal, but will satisfy that soup craving at the same time. Try it today with a loaf of crusty french bread and butter!

Tortillini Soup
  • 1 TBSP olive oil
  • 1 package mild Italian sausage (approx 1 lb)
  • 1 large onion, chopped
  • 1 TBSP garlic, minced
  • 1 TBSP oregano, dried
  • 1 tsp basil, dried
  • ½ tsp red pepper flakes
  • 1 small can tomato paste
  • 28 oz can of diced tomato, italian style
  • 2 bay leaves
  • 8 cups chicken stock
  • rind from a slice of Parmigiano Reggiano
  • 1 package frozen cheese tortellini, or as many as you think your family can eat in one sitting
  • ½ cup fresh basil, chopped
  • ½ cup grated Parmigiano Reggiano
  • 1 cup mozzarella cheese
  1. Place olive oil, onion, and sausage into a large stock pot over medium to medium high heat. If your sausage came in links, remove the outer casing first. Cook, stirring frequently, until the sausage is browned and the onions are soft. Add the garlic, oregano, red pepper, and tomato paste. Stir well and cook for 1-2 minutes.
  2. Add tomatoes, bay leaves, and chicken stock to the pot. Allow to come to a boil, then reduce heat to a simmer. Add your Reggiano rind at this point.
  3. Let the soup simmer for about 30-45 minutes, and then add your tortellini. Cook in the soup according to package directions, which are usually pretty short for fresh pasta. As soon as the pasta is done, remove from heat, remove the remaining rind and discard, and stir in fresh basil, and grated Reggiano.
  4. Serve immediately with garlic bread and salad, and top the soup with additional Reggiano and some mozzarella.


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