Even though we still have some warm weather ahead of us for a while yet, fall is taking place all around me! The leaves are starting to show some beautiful colors, and temperatures in the early mornings and evenings have cooled down quite a bit. It all puts me in the mood for a big pot of delicious homemade soup — and this Cheese Tortellini Soup recipe is just right!
1/2 pound Isernio’s hot Italian sausage, casing removed
1/2 pound Isernio’s sweet Italian sausage, casing removed
1 medium yellow onion, finely chopped
3 large cloves fresh garlic, finely minced
2 large carrots, peeled and finely chopped
4-5 tablespoons finely-chopped fresh fennel bulb
1 teaspoon freeze-dried basil
1 teaspoon freeze-dried oregano
1 teaspoon freeze-dried parsley
1/2 teaspoon freeze-dried thyme
1 1/2 teaspoons ground anise
2 pinches red pepper flakes
2 cups rich homemade beef broth, divided
1 1/2 tablespoons tomato paste
1 14.5-ounce can fire-roasted tomatoes, undrained
4 cups rich homemade chicken stock
10 ounces refrigerated cheese-filled tortellini
3 cups fresh arugula (or spinach)
Freshly-grated Parmigiano Reggiano cheese
Fresh thyme, to garnish
Fresh basil, to garnish
In a Dutch oven over medium heat cook all of the sausage, crumbling the meat as it cooks. When nearly browned, add onion, garlic, carrots and fennel. When sausage has browned and vegetables are partially softened, reduce heat to low and add basil, oregano, parsley, thyme, anise and red pepper flakes. Cook 1-2 minutes, stirring constantly, then remove pan from the heat. Meanwhile, in a small bowl whisk together the tomato paste and 1/2 cup of the beef broth; set aside. Return Dutch oven to medium-low heat and add the remaining beef broth. Stir to blend the ingredients; cook gently for 2-3 minutes, then add chicken stock, fire-roasted tomatoes and the prepared tomato paste mixture. Increase heat to medium, and cook until the mixture just comes to a low boil. Immediately reduce heat to a simmer, add tortellini, and cook gently 10-15 minutes (or until tortellini are cooked to the al dente stage). Remove from the heat and, just before serving, stir in the arugula (be sure to remove the stems). TO SERVE: Add salt and pepper, to taste, and serve in warmed soup bowls topped with some freshly-grated cheese and garnished with fresh thyme or fresh basil. — Serves 6-8