Name: Tortellini Soup with Sausage and Broccolini
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 3 hot Italian sausage links (8 to 10 ounces), casings removed, meat crumbled; 1 large onion, chopped; 4 cloves garlic, minced; 1 teaspoon finely chopped fresh rosemary; 1/4 teaspoon red pepper flakes; 6 cups low-sodium chicken broth; 1 1/2 cups strained tomatoes, such as Pomì; Kosher salt; 1 bunch broccolini, stems thinly sliced on an angle, florets cut into bite-size pieces; 1 10-ounce package fresh cheese tortellini; Grated Parmesan cheese, for topping

Directions

Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring and breaking it up into chunks, until browned all over, 4 to 5 minutes. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, rosemary and red pepper flakes; cook, stirring, until the garlic is softened, about 1 minute. Add the chicken broth, tomatoes and 3/4 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the soup is slightly thickened, about 15 minutes.
Increase the heat to medium high and bring the soup to a rapid simmer. Add the broccolini and tortellini and cook until the broccolini is tender and the tortellini is cooked through, about 3 minutes.
Remove the soup from the heat and season with salt. Divide among bowls and top with grated Parmesan.

Photograph by Andrew Purcell

Tortellini Soup with Sausage and Broccolini

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