Ingredients
Scale
- 1 T olive oil
- 1lb bulk sweet Italian sausage
- 1 medium onion, yellow or white, diced
- 6 garlic cloves, minced
- 1 tsp paprika
- 1 tsp Kosher salt
- ½ tsp fresh ground black pepper
- ¼ tsp red pepper flakes, crushed
- 2 T tomato paste
- 1 (28-ounce) can tomato purée
- 8 cups vegetable or chicken stock
- 10 oz package refrigerated or frozen cheese tortellini
- 1¼ cup half and half (can sub cream or whole milk)
- 1 bunch fresh chard, leaves stripped and chopped
- ½ cup fresh basil, chopped
- 1 lemon, juiced
- Grated Parmesan, optional for serving
Instructions
- Heat oil over medium high heat in large, heavy bottomed soup pot. Add the sausage and cook, breaking up with a wooden spoon as you do, until no pink remains. Drain all but 2 T of grease from the pot.
- Lower heat to medium. Add the onions, garlic, paprika, salt, pepper, and crushed red pepper to the pot. Cook until onions are soft and just beginning to turn golden brown, about 4-5 minutes.
- Add tomato paste and cook until it darkens, about 3 minutes. Add tomato puree, and stock. Raise heat to bring soup to a boil, then lower so soup is simmering. Add tortellini and cook for 3 minutes. Add chard and basil, cook for two more minutes. Taste and adjust seasonings.
- Remove pot from the burner. Place the half and half in a medium-sized bowl. Temper it by stirring 2-3 tablespoons of the soup into half and half. Repeat this process until the mixture if fairly warm. Pour the warm mixture into the soup. (See post for information about tempering.)
- Stir lemon juice into the pot and stir. Serve immediately, with a little grated Parmesan if using.
- If you need to reheat the soup, do so slowly over a low heat. Like all soups that use cream or milk, this should not be frozen. Refrigerate any leftover and eat within 2-3 days.