Quick Sausage Tortellini Soup
I love that this soup is easy to make and uses common ingredients found in the pantry. You can use other types of sausage or pasta if desired. —Annalise Lau, Newberg, Oregon
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/4 teaspoon salt
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon pepper
- 2 teaspoons dried basil
- 1 can (15 ounces) crushed tomatoes
- 1 medium onion chopped
- 2 teaspoons balsamic vinegar
- 4 garlic cloves minced
- 1 teaspoon dried parsley flakes
- 1-1/2 teaspoons sugar
- shredded parmesan cheese optional
- 6 cups reduced-sodium chicken broth
- 1 jar (24 ounces) pasta sauce
- 3 italian turkey sausage links casings removed
- 2 cups frozen cheese tortellini
- Carbohydrate 28.8520120657325 g
- Cholesterol 23.52 mg
- Fat 4.13286146631491 g
- Fiber 1.45994298689654 g
- Protein 10.3680230967707 g
- Saturated Fat 2.03156749775017 g
- Serving Size 1 1 servings (3 quarts). (244g)
- Sodium 613.478564419188 mg
- Sugar 27.3920690788359 g
- Trans Fat 0.635817837172198 g
- Calories 193 calories
In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into crumbles; drain. Add the garlic and pepper flakes; cook 1 minute longer. Stir in the broth, pasta sauce, crushed tomatoes, tomato paste, basil, vinegar, parsley flakes, sugar, oregano, salt and pepper; bring to a boil., Add tortellini; cook, uncovered, until tortellini are tender, 3-5 minutes, stirring occasionally. Serve immediately. If desired, top with cheese.
