Another great soup from the book, Farm Chicks in the Kitchen. I was just so surprised to see how much of this soup my 10-year-old son ate–I think 3 helpings! Probably the most healthy thing he’s gorged on in a long time. 

The quality of this simple soup depends largely on the quality of sausage you buy as well as the quality of Tortellini. Choose the best you can for a really terrific soup!

Tortellini & Italian Sausage Soup

5 mild Italian Sausages (about 1 lb.)
2 T. olive oil
1 medium onion (about 1 1/2 c.)
3 cloves garlic, minced
2 T. dried Italian seasoning (I used prepared pesto instead)
6 c. chicken broth
3 14.5 -oz. cans Italian-style diced tomatoes pureed in a blender
1 20-oz. bag frozen cheese tortellini (I’ve used Trader Joe’s bagged tortellini, too)
[I added about 2 c. of chopped kale, too]

Cook the sausages: Heat the sausages and 1 c. of water in a large covered skillet over medium-high heat; lower the heat to medium and steam until the sausages are cooked through–10-12 minutes. Transfer the sausages to a plate; discard any water remaining in the skillet. When they are cool enough to handle, cut the sausages into bite-size pieces. Heat the skillet over medium heat, add the sausage pieces, and cook, stirring occasionally, until browned–3-4minutes. Transfer the sausage to a paper towel-lined plate to drain. [Instead, I removed the sausages from the casing and just cooked them, breaking them up as I cooked, until browned.]

Make the soup: Heat the olive oil in a large stockpot over medium-high heat. Add the onion and saute until softened–3-4 minutes. Stir in the garlic and Italian seasoning; cook 1 minutes. Stir in the broth and tomatoes; bring to simmering. Stir in the sausage and tortellini; cook until the tortellini is tender–10-12 minutes. Serve, passing the parmesan at the table.