Italian Sausage Tomato Tortellini Soup

• Meat

  • 1 lb Italian sausage

• Produce

  • 1 cups Arugula, fresh
  • 1/2 cup Garbanzo beans
  • 2 cloves Garlic
  • 1 Onion, medium
  • 1 can Tomatoes

• Canned Goods

  • 3 cups Vegetable or chicken broth

• Condiments

  • 1 (14 oz jar Ragu tomato sauce

• Pasta & Grains

  • 1 package Tortellini

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Dairy

  • 1 Parmesan cheese

Found on lifemadesweeter.com

Description

Ingredients

• 1 lb Italian Sausage, casings removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounce) diced tomatoes
• 1 (14 oz) jar of Ragu Tomato sauce (I used Chunky Garden)
• 3 cups vegetable or chicken broth
• 1 package (12-ounces) tortellini (I used cheese)
• 1/2 cup garbanzo beans, rinsed, drained
• 1 - 2 cups fresh arugula
• salt and fresh ground pepper, to taste
• shredded parmesan cheese for topping, optional

Directions

• In a large dutch oven or soup pot over medium heat, brown sausage while crumbling into smaller pieces. Remove onto a paper-towel lined plate. Drain pot reserving some drippings. Saute onions and cook until translucent, about 3 minutes. Add the garlic and saute for about 2 more minutes.
• Turn heat to medium-high and stir in the diced tomatoes, tomato sauce and vegetable broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the sausage, garbanzo beans and tortellini. Cover and simmer for 10 minutes longer, or until tortellini is tender, stirring occasionally. Stir in arugula and cook for an additional minute. Taste for seasoning and adjust accordingly. Sprinkle with shredded parmesan cheese if desired. Ladle into bowls and serve immediately.