This super easy recipe is a quick make you feel good hardy soup. I was looking to create a recipe that tasted very good but at the same time it was easy and absolutely beautiful looking. You can have dinner in less than 30 minutes and everyone would think you spent a long time in the kitchen.
This recipe is a good recipe for meal prepping for the week. It holds up pretty good and you can even freeze it if you need to but can guarantee you want to eat the entire batch in a week.
What you’ll need:
Medium size stockpot or Dutch oven
Measuring cups and spoons
Rubber spoon and ladle
Knife and cutting board
Tortellini Cheesy Soup
Course: UncategorizedCuisine: ItalianDifficulty: Easy4
servings5
minutes25
minutesIngredients
1 lb sweet Italian ground pork sausage
1 tbsp extra virgin olive oil
2 tsp Himalayan pink salt, or any salt of choice
1/2 tsp fresh ground pepper
1 tsp dry oregano
1/2 tsp garlic powder
1/2 tsp crush peppers (optional)
1 8oz can tomato sauce
2 cups of bone or vegetable broth
1/4 cup heavy cream or coconut milk
9 to 10 oz refrigerated 5 cheese tortellini with Parmigiana Reggiano
1/3 cup of shredded mozzarella plus extra for serving
1/4 cup chopped basil plus extra for serving
Directions
- In a pot in medium heat add the extra virgin olive oil and Italian sausage, cook for about 4-5 minutes, making sure to crumble the sausage as it cooks. Remove any excess fat
- Add tomato sauce, broth , salt, pepper, oregano, garlic and crush peppers. Simmer soup for about 10 minutes
- Lower temperature to medium low and add the heavy cream, tortellini and shredded mozzarella and cook for 2 minutes
- Turn off the burner and add the basil and stir basil in
Notes
- The soup is a little hardy thick soup, if you want it a little more thiner just add an extra 1/2 to 1 cup of broth.
- Serve soup hot and top it with extra basil and more mozzarella cheese
This soup is great for pre-meals. You can keep in the the refrigerator up to 4 days and it’s a great recipe to freeze as well.
Enjoy!
XO, Carol