I love almost anything pasta, and pasta with red sauce is always and forever at the top of my list. This tastes like an amazing spaghetti or lasagna, in soup form. I first saw this recipe up on foodgawker in one of the most popular of all time pages. I can see why. The recipe comes from A Farm Girl Dabbles, which most of you have probably heard of and visited already. If you haven’t, I really encourage you to click on over and check her out.
I pretty much stuck right to the recipe for this beyond the pasta I used. I think filled tortellini are perfect in this, and add a bit of cheesy goodness without overpowering the flavors or texture of the soup itself. Another change I made, is simmering the soup with the rind of my Parmigiano Reggiano. That lent a subtle but distinguishable flavor to the soup that I think really benefited the overall outcome. Other than that there are a few minor changes in amounts and specific ingredients, but nothing major.
This soup was a HUGE winner in my house. My husband, especially, loved it.
Please forgive my lack of pictures of the process of making this soup. I don’t know where they went! I *thought* I remembered taking them, but evidently not. Either way, it is a pretty simple process. Next time I make this I will take more photos and come back and add them in. Until then, enjoy!
- 1 TBSP olive oil
- 1 package italian sausage approx 1 lb
- 1 large onion chopped
- 1 TBSP garlic minced
- 2 tsp oregano dried
- 1/2 tsp basil dried
- 1/2 tsp red pepper flakes
- 1/4 cup tomato paste
- 28 oz can of diced tomato italian style
- 2 bay leaves
- 8 cups chicken stock
- rind from a slice of Parmigiano Reggiano
- 1 package tortellini or as many as you think your family can eat in one sitting
- 1/2 cup fresh basil chopped
- 1/2 cup grated Parmigiano Reggiano
Place olive oil, onion, and sausage into a large stock pot over medium to medium high heat. If your sausage came in links, remove the outer casing first. Cook, stirring frequently, until the sausage is browned and the onions are soft. Add the garlic, oregano, red pepper, and tomato paste. Stir well and cook for 1-2 minutes.
Add tomatoes, bay leaves, and chicken stock to the pot. Allow to come to a boil, then reduce heat to a simmer. Add your Reggiano rind at this point.
Let the soup simmer for about 30-45 minutes, and then add your tortellini. Cook in the soup according to package directions, which are usually pretty short for fresh pasta. As soon as the pasta is done, remove from heat, remove the remaining rind and discard, and stir in fresh basil and grated Reggiano.
Serve immediately with garlic bread and salad, and top the soup with additional Reggiano and some mozzarella.
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