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–+ servings
Sausage Tomato Tortellini Soup

Sausage & Tomato Tortellini Soup

Author Amber Brady
Yields 6 Servings

Ingredients

  • ½ lb reduced fat sausage, (Italian flavor is preferred)
  • 10.75 oz can tomato soup, undiluted
  • 14.5 oz can petite diced tomatoes and onions, (or just tomatoes)
  • 1 cup chicken broth
  • 1 cup skim milk
  • 1 cup half & half
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • ½ tsp salt
  • ½ cup parmesan cheese
  • 19 oz pkg frozen cheese tortellini, (for a more liquidy soup only add half the package of tortellini; if you like your soup with lots of texture [chunky] & less broth, add the whole bag)

Instructions

  • In a large stock pot, brown sausage & drain any fat. Return sausage to pan. (My reduced fat sausage didn't need draining, there was very little fat in the pot.)
  • Add tomato soup, diced tomatoes, chicken broth, milk, half & half, & spices. Heat until a light simmer. (You are basically just heating up the mixture.)
  • Meanwhile in a separate medium saucepan, bring some water to a boil. Cook tortellini 2-3 minutes or until directed on the package. Drain.
  • Add cooked tortellini to the soup. Add parmesan cheese. Stir to combine. Serve hot with extra shredded parmesan cheese on top & garlic bread on the side (optional.)

Notes