How to Make a Delicious Italian Tortellini Soup That Your Family Will Love
I just got back from an amazing trip to Italy. We spent Christmas and New Year's in Rome and surrounding cities like Florence, Naples and Pisa. The sightseeing and history were most definitely two of the highlights. Another highlight? Without a doubt, the food!! It was tremendous!
Today, I am sharing a taste of Italy with you that doesn't come from Europe at all. In fact, this dish is being served up by a dear friend of mine from Paris, Tennessee! Patty Millay is sharing her recipe for a delicious Italian Tortellini Soup! I sampled the soup for the first time this morning and I devoured it. It is packed full of flavor.
From Patty:
Happy New Year and I hope that you and your loved ones are huddled in for a few months of winter. It's the comfort of winter that makes Spring so wonderful! This is an easy on the budget and easy on the clock dinner that is hearty and delicious! Just add a good baguette or garlic bread with salad and in half an hour, you're serving dinner!
ITALIAN TORTELLINI SOUP
- 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)
DIRECTIONS:
- 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.
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