Amber Frison Creamy Tortellini Soup

 Ingredients

• 1 medium onion, diced
• 3 garlic cloves, minced
• Italian sausage
• 1 tsp olive oil
• 1 spring of fresh rosemary chopped or ½ teaspoon dried
• 28 oz can diced tomatoes
• 15 oz can tomato sauce
• ½ tsp dried oregano
• 4 large fresh basil leaves or ½ teaspoon dried basil
• ½ tsp salt
• ¼ tsp pepper
• 4 cups chicken stock
• ½ cup heavy cream -Amber uses a block of cream cheese instead
• 20 oz three-cheese tortellini
• ½ cup shredded parmesan cheese + extra for garnish
• fresh basil, to garnish
• shredded parmesan cheese, to garnish

Instructions

1. Place the onion, garlic, and Italian sausage and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat  until cooked

2. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream or cream cheese and stir to combine. Simmer for 20 minutes.

3. Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.

4. Stir in the parmesan cheese.

5. Serve and garnish with fresh basil and shredded parmesan cheese.