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HEARTY TORTELLINI SOUP (Page 2 ) | March 16, 2025
Instructions
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Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat. When it is about halfway browned, add the onion and cook until the sausage is done browning and the onion has softened.
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Turn the heat to low and add the garlic, basil, oregano, parsley, thyme, and red pepper flakes; cook for 1 minute, stirring constantly.
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In a small bowl, whisk the tomato paste with about 1/2 cup of beef broth. Add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste. Increase the heat to medium and bring it to a low boil. Reduce the heat to a simmer.
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Add the cheese tortellini and simmer for 10-15 minutes or until the tortellini are cooked to your desired tenderness.
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Remove the pan from the heat and stir in the arugula. Add salt and pepper to taste. Sprinkle each bowl with 1-2 tablespoons of freshly grated Parmesan cheese. If desired, garnish with fresh thyme or fresh basil.
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