Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 lb (450g) Italian sausage (sweet or spicy, casings removed)
  • 1 medium yellow onion, diced (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 carrot, diced (approx. ½ cup/75g)
  • 1 celery stalk, diced (approx. ½ cup/75g)
  • 6 cups (1.4 liters) chicken broth (low sodium preferred)
  • 1 (14.5 oz/411g) can crushed tomatoes
  • 1 tsp (5 ml) dried Italian seasoning
  • ½ tsp (2.5 ml) red pepper flakes (optional, for a bit of a kick)
  • Salt and freshly ground black pepper to taste
  • 1 (9-10 oz/255-283g) package refrigerated cheese tortellini
  • ½ cup (120 ml) heavy cream
  • ¼ cup (15g) chopped fresh parsley, for garnish
  • Grated Parmesan cheese, for serving

Instructions:

  1. Heat olive oil in a large pot or Dutch oven. Crumble and brown the sausage over medium heat, breaking it up with a spoon. Drain off any excess fat. Cook until no longer pink.
  2. Add onion, garlic, carrot, and celery to the pot. Sauté until softened, about 5-7 minutes. Onions should be translucent.
  3. Pour in chicken broth and crushed tomatoes. Stir in Italian seasoning and red pepper flakes (if using). Bring to a simmer.
  4. Add tortellini to the simmering soup. Cook according to package directions, usually about 3-5 minutes, or until they float to the surface and are tender.
  5. Stir in heavy cream. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese. Taste and adjust seasonings before serving.