It’s that time of year when the weather starts to cool down, the fall decorations start to come out and the bowls of soup start hitting the table. This soup is very hearty and filling. It can stand alone without salad or bread. However, if you have a big family salad and bread can help stretch this out a bit. The serving size below, truly is a strict 4 serving recipe. It’s very easy to double, I do it all the time. I really hope you enjoy this soup as much as we do.
2 tablespoons of olive oil
4 garlic cloves, minced
1 tablespoon of dried basil
1 large can of tomato puree (I use the Cento brand)
1 pound of sweet Italian sausage, cooked and drained
2 cups of beef or vegetable broth
2 cups of 2% milk
1 cup of heavy cream
1 pound of cheese tortellini
½ cup of shredded Italian blend cheese
In a large pot, over medium heat add the olive oil and cook the garlic until fragrant. 1-2 minutes. Add the cooked Italian sausage, basil and tomato puree. Stir well. Slowly add the broth, milk and heavy cream. Bring to a low boil. Add the tortellini and cook according to the package directions. Stir occasionally. Once the tortellini is done, give a final stir and remove from the heat. Ladle the soup into bowls and add shredded cheese to the top. Serve immediately.
Tips and Tricks: I made some red sauce a few days ahead of this recipe for a mozzarella braid. I stored the sauce in anticipation of making this soup. You can save your extra red sauce and do the same thing. If you have at least 1.5 to 2 cups it will be enough.
You can eliminate the first four ingredients and sub in a jar of tomato basil spaghetti sauce. I have done this in a hurry and it works very well. It also will save some time.