Hi, I'm Danelle and this is where I dish about my favorite recipes. I focus on simple, family friendly fare and try to make feeding the family a little bit easier for everyone.
Ingredients1 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
Directions
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.
Let's Dish
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.
that looks really good and we are going the have to try the recipe fusion with our next package of tortellini. i'm sure dustin will love it! thanks. i hope you like ours.
ReplyDeleteWow, this looks so delicious! I love the photo!
ReplyDeletePrepared this to the letter for dinner last night. Was extremely tasty but ended up more like pasta in a cream sauce than a creamy soup with pasta. Will definitely make again, with more liquid. Used a garlic and onion store-brand pasta sauce.
ReplyDeleteWe had this last night for dinner and I am eating leftover now. We topped each bowl of it with a bit of mozzerella cheese. It was great.
ReplyDeleteHere I am, exactly 1 year later. This was a fabulous dinner. I made a large batch with 2 qt chicken stock and a large bag of beef tortellini, leaving the other ingredients as listed, and adding a wee bit of fresh spinach for color (and to use it up). We love this recipe and will make it again. Thanks!
ReplyDeleteWe just made this last night, but we lightened it a little bit by using chicken chorizo and low fat milk instead of Italian sausage and half-and-half. Also browned some onion and garlic in the pan before throwing everything else in.. It was lovely! Thank you for posting it. :)
ReplyDelete