ADVERTISEMENT
Step 1: Brown the Sausage and Onion
• In a Dutch oven or large stockpot over medium heat, brown the Italian sausage, breaking it up with a spoon as it cooks. When the sausage is about halfway cooked, add the chopped onion. Continue cooking until the sausage is fully browned and the onion is soft.
Step 2: Add Garlic and Herbs
• Reduce the heat to low and add the minced garlic, dried basil, oregano, parsley, thyme, and red pepper flakes. Stir and cook for 1 minute to release the aromatic flavors of the garlic and herbs.
Step 3: Create the Broth
• In a small bowl, whisk the tomato paste with about 1/2 cup of the beef broth to thin it out. Add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and the tomato paste mixture to the pot. Increase the heat to medium and bring the soup to a gentle boil. Reduce the heat to a simmer and let it cook for a few minutes to blend the flavors.
Step 4: Add the Tortellini
• Add the cheese tortellini to the pot and simmer for 10-15 minutes, or until the tortellini is tender and cooked to your liking.
Step 5: Finish with Greens and Parmesan
• Remove the pot from the heat and stir in the arugula or spinach. Season the soup with salt and black pepper to taste.
• Ladle the soup into bowls and sprinkle each serving with 1-2 tablespoons of grated Parmesan cheese. Garnish with fresh thyme or basil if desired.
Tips:
ADVERTISEMENT
