This delicious soup does not require a slow simmer all afternoon or all day in the crockpot. It comes together quickly. The addition of cheese tortellini, sausage and fresh basil take an ordinary tomato soup to the next level.
Ingredients
1 pound sweet Italian sausage (bulk)
1 medium yellow onion, diced small
3 cloves of garlic minced
1 tsp. dried oregano
1/4 cup white wine or chicken broth
1 Tablespoon tomato paste
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
4 cups chicken stock
1 tsp sugar
8 ounces small cheese tortellini, frozen or fresh
About 12 large basil leaves, cut into ribbons
1 cup packed spinach leaves, stems removed, cut into rough chop
1/3 cup heavy cream
Instruction
In Dutch oven or large soup pot, cook sausage, breaking it up as it cooks. Once browned, use a slotted spoon to remove it from the pan to a paper towel lined plate to cool.
Leave fat in the pan and add onion, garlic and oregano. Saute until onions are translucent.
Add 1/4 cup white wine or chicken broth to the pot to deglaze it. Scrape up any bits of sausage stuck to the bottom of the pan. Let the wine reduce to about half, then add tomato paste. Stir continuously for two minutes.
Add crushed tomatoes, tomato sauce, and sugar. Stir to combine. Cover the pot and bring to boil for about 10 minutes.
Add the cheese tortellini to the soup. Stir and cook for 10 minutes or according to manufacturer's instructions for the tortellini.
Reduct heat to medium low. Return the sausage to the pot. Add spinach and stir until wilted. Add basil and cream just before serving.
Great served with garlic bread.
This recipe comes from Simply Recipes.
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