Cozy Cheese Tortellini Soup with Italian Sausage + Arugula
This cozy fall soup is one of my go-tos when the cold air creeps in 🍂 Read the recipe all the way through before shopping/cooking for best results 😊
Cozy Cheese Tortellini Soup with Italian Sausage + Arugula
Serves 4-6 (depending on how much soup you serve per person)
INGREDIENTS
🔸1 lb ground Italian Sausage (hot or mild, your choice)
🔸1 medium Yellow Onion, chopped
🔸6 cloves Fresh Garlic, minced
🔸4 cups Fresh Arugula
🔸10 ounces Refrigerated Tortellini (NOTE: I used 20 ounces because I like extra pasta in my soup, but if you want a more brothy soup, then stick to the 10 ounces)
CLICK HERE for the Gluten Free Tortellini I used in this recipe
🔸4 cups Vegetable Broth
🔸2 cups Beef Broth
🔸1 (14.5 ounce) can Fire Roasted Tomatoes
🔸1.5 tbsp Tomato Paste
🔸2 pinches Red Pepper Flakes
🔸Dried Basil
🔸Dried Oregano
🔸Dried Parsley
🔸Dried Thyme
🔸Freshly Grated Parmesan Reggiano Cheese
🔸Fresh Thyme, removed from stem
🔸Fresh Basil, chopped thin
🔸Freshly Ground Salt + Pepper
There aren’t measurements for the dried spices because I always say you should measure with your heart 🧡 However if you’d like to play it safe, always start with a teaspoon of each spice and add more to taste.
INSTRUCTIONS
1) Brown the Italian sausage in a stockpot over medium heat. When it’s almost fully browned, add the onion and cook until the sausage is cooked through and the onion has softened. Turn heat to low and add the minced garlic, dried basil, dried oregano, dried parsley, dried thyme, and red pepper flakes. Cook for 1 minute, stirring constantly.
2) In a small bowl, whisk the tomato paste with ½ cup of the beef broth to thin the tomato paste. Then, add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste. Increase heat to medium and bring it to a low boil. Reduce the heat to a simmer.
3) Add the cheese tortellini and simmer according to the cooking time for the pasta. Turn off the heat and gradually stir in the arugula. Add salt, pepper, and additional dried spices to taste.
4) Ladle the soup into bowls and top with freshly grated Parmesan Reggiano, fresh thyme leaves, and chopped basil. Serve immediately.
NOTES
🔶Before you start to cook, I always recommend prepping your ingredients. For this recipe, that means you will chop your onions, mince your garlic, whisk your tomato paste and partial beef broth, grate your cheese, remove fresh thyme from the stem, and chop your basil. Set yourself up for success so you’re not scrambling between steps to prep ingredients.
🔶I listed all of the ingredients as their most basic form so that it is accessible to all. When I make this recipe myself, I do my best to use all organic, gluten free, and dairy free ingredients (though I always make exceptions for cheese).
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