One Pot Tortellini Soup with Italian Sausage

• Meat

  • 1 lb Italian sausage

• Produce

  • 1/2 tsp Basil, dried
  • 3 cloves Garlic
  • 1 Onion
  • 1/2 tsp Oregano, dried
  • 1 (28-ounce can Tomatoes

• Canned Goods

  • 2 cups Chicken stock

• Pasta & Grains

  • 1 (9-ounce package Refrigerated three-cheese tortellini

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 cup Croutons

• Dairy

  • 1/2 cup Heavy cream
  • 1/4 cup Parmesan

Found on biscuitsandburlap.com

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage (I used spicy!), 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 (optional- if you want some extra spice)
• Salt and black pepper, to taste
• 1 (9-ounce) package refrigerated three cheese tortellini
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan
• 1 cup croutons (optional)

Directions

• Heat olive oil in a Dutch oven medium-high heat. Add sausage and cook 3-5 minutes (until browned), crumbling as it cooks; drain excess fat. Add garlic and onion. Cook, stirring occasionally, 3-4 minute (until tender).
• Add chicken stock, tomatoes, basil, oregano, red pepper flakes and 1 cup of water. Season with salt and pepper.
• Bring to a boil and stir in tortellini. Reduce heat and simmer until tortellini is cooked through (5-6 minutes).
• Stir in heavy cream and Parmesan until well combined, about 2-3 minutes.
• Serve immediately, garnished with croutons, if desired.