CREAMY TOMATO, SAUSAGE AND TORTELLINI SOUP
1 pound Italian sausage
1 pound tortellini (fresh or frozen)
1/4 cup fresh basil, chopped
1 (26 ounce) jar pasta sauce
1 cup water
2 cups half and half or cream
Salt and pepper, to taste
Heat olive oil in a large stock pot over medium-high heat. Remove sausage from casings and crumble into pan. Cook and stir, breaking up sausage as you go. When sausage is browned, stir in pasta sauce, water and half and half. Bring to a boil and add tortellini. Continue boiling gently until tortellini is done, 8-10 minutes. Stir in basil, salt and pepper.
The other day, I was reading my friend Christy's recipe blog, where she mentioned that she hadn't really cared for most of the tortellini soup recipes she had tried. I felt the same way. Most tortellini soups are broth based, and the tortellini tends to get too mushy by the time the soup is served. It definitely doesn't make for good leftovers. I was just about to try Christy's recipe for creamy tortellini soup (and I still plan to) when I came across this recipe for Creamy Tomato Basil and Italian Sausage Soup. That's when I had the brilliant (in my opinion) idea to combine the two recipes into one easy and delicious soup. I didn't add any vegetables like Christy did, but you could easily do that, especially if you are trying to sneak some veggies past unsuspecting children. I had this soup on the table in about 20 minutes, and I didn't even have to worry about leftovers. There weren't any! If the soup seems too thick, add more water until it reaches the desired consistency.
Who Dished It Up First
Me, thanks to Christy at Yummy Deliciousness and Jenny at Picky Palate.
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