Ingredients:

  • 2 tablespoons olive oil
  • 1 pound Italian sausage (mild or hot, casing removed if links)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups chicken broth or vegetable broth, low sodium
  • 1 cup half-and-half
  • 1 (19-ounce) package refrigerated cheese tortellini

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage, breaking it up with a spoon, and cook until aggressively browned, forming a rich 'fond' at the bottom of the pot. Drain any excess fat, if desired.
  2. Add diced yellow onion, carrot, and celery to the pot. Sauté until softened, about 5-7 minutes, scraping up the browned bits (fond) from the bottom of the pot.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Pour in chicken broth to deglaze the pot, scraping any remaining fond from the bottom. Add crushed tomatoes and bring the mixture to a simmer. Cook for 15-20 minutes, allowing the flavors to meld and deepen.
  5. Reduce heat to low. Stir in the half-and-half. Heat gently until warmed through, but do not bring the soup to a boil after adding the cream.
  6. Add the refrigerated tortellini to the simmering soup. Cook according to package directions, typically 3-5 minutes, until the tortellini are tender and float to the surface.
  7. Serve hot and enjoy this comforting, flavorful soup.