I am a soup lover. I could eat a different soup every night of the week and not get tired of soup. Unfortunately, I think my family might rebel before then. But hey — this is winter. Believe it or not, it has actually been COLD here in Houston for the past week or so. It is most definitely soup weather, and I can get by with making it more than once a week.
Soups are great, because once you understand the basics of making a good soup, it’s easy to switch it up and throw in a little of this and a little of that — whatever you may have in the fridge or pantry — and it can turn out yummy. That’s how this soup came about. I just threw in some of this and some of that, and it even got a thumbs up from the girls.
Now, I was scraping the bottom of the barrel this day and was out out fresh onions & garlic, so I used onion and garlic powder. I’m sure it would be even better with the real thing, but you do what you gotta do!
1.5 lb. ground Italian Sausage
1 can crushed tomatoes (28 oz)
1 can fire-roasted diced tomatoes (14.5 oz)
1 box (4 cups) beef stock
2 cups water
onion, garlic (or onion/garlic powder)
Italian seasoning (fresh herbs would be great too – specifically oregano & basil)
Brown the sausage thoroughly in the bottom of a large dutch oven or stockpot. Add onions and garlic. Pour in remaining ingredients (except pasta). Bring to a boil, then lower heat and simmer for thirty minutes or so, stirring occasionally. Add tortellini to soup to cook the last 10 minutes before serving. Serve in bowls topped with grated parmesan cheese.