Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A new great soup from !

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~singsong~ Oh the weather is getting frightful, and this soup is so delightful. If you've no place to go ... get a bowl, get a bowl, geeeet a boooowl!!

Dug up an old recipe from my Nana and tweaked it a bit as I wanted a little more filler to it. I've ended up having to double the recipe when I make it as people just want to dive into the broth and live in it (true quote). I've made a few notes if you want to further tweak things. Grab a few slices of fresh toasted garlic bread to sop up the broth and a lovely crunch to change the soup.

INGREDIENTS

1 lb Italian Sausage (fan favorite is sweet, but you can use hot too)
1 medium onion finely chopped (get a nice white or yellow one)
3 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon dried thyme
2 pinches crushed red pepper (optional, see notes)
2 cups beef broth (or chicken, or vegetable)
1 1/2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes (if I can find them, the fire roasted are great for this)
4 cups vegetable broth
10 ounces refrigerated tortellini (Any you want. I picked up spinach and cheese kind)
3 cups arugula (or spinach)
Grated Parmesan Cheese

DIRECTIONS

Brown the sausage in a stockpot or dutch oven over medium heat. When it is almost fully 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 crushed red pepper; cook for 1 minute stirring constantly.
In a small bowl whisk the tomato paste with about 1/2 cup beef broth. Add the vegetable broth, remaining beef broth, roasted tomatoes and thinned out tomato paste. Increase the heat to medium low and simmer for 7-8 minutes.
Add the 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 tablespoon freshly grated Parmesan cheese.

NOTES

You can substitute spinach for arugula without any changes to the recipe.
Most grocery stores carry refrigerated pasta although you may have to ask where it is in the store. You can always substitute frozen or dry tortellini.
Try to purchase a good Italian sausage from a local Italian meat market. If it is only available in links simply cut the casings off.
This soup is really so quick and easy that is doable on a weeknight.
Dried herbs work best in soup where their flavors have time to permeate the whole pot. I like to add them right before the liquids and stir for about 1 minute.
The crushed red pepper adds a very minuscule amount of heat but if the idea of adding it leaves you apprehensive than omit it, or add more to your taste.


From my home to yours', I love you all - no matter how far or how little I know you. May all your holidays be blessed and if your family isn't around - I'm now part of your family. I love you, I'm proud of you, and remember to take care of yourself. <3