2pintsof unsalted chicken brothI used homemade but you can buy really good stock at the store. Just don't buy the really cheap stuff
1cupof heavy cream
7medium carrots diced
1small onion diced
4clovesof garlic diced
2tbspof olive oil
4sweet Italian sausage linkscasings removed
5red potatoes quarteredall the same size
1tspof dried oregano
1tspof fresh parsley finely chopped
2 small packages of cheese tortellini or 1 large packageyour favorite brand
Salt and pepper to taste
In a large soup pot over medium heat add your olive oil.
When your oil is hot, add your diced carrots, onions and celery and cook for about 3-4 minutes.
Now add your garlic and a pinch of salt and cook for another 2-3 minutes.
Once your vegetables have cooked, go ahead and add your sausages (with the casings removeinto the pot and break it up into small pieces.
Cook your sausage until it is brown and cooked all the way through.
Once this is done, go ahead and add your chicken broth, oregano and parsley and stir well. Add another pinch of salt at this point.
Next, add your potatoes and reduce heat to a simmer on medium low heat. Keep cooking your soup until the potatoes are fully cooked, about 10-15 minutes.
While your potatoes are cooking, grab a medium pot and fill with water for your tortellini. Bring to a boil and cook your tortellini according to the instructions on the package usually 3-4 minutes.
Drain your tortellini and add it back to it's pot (move it off the heat and add a good drizzle of olive oil and gently mix to prevent them from sticking. Set aside. Note: You want to keep your pasta separate from your soup until you are ready to serve it or else your pasta will drink up all your broth and become mushy.
Back to the soup, once the potatoes are ready (this is when you can pierce them with a fork) you can go ahead and add your heavy cream to the soup and stir well. Taste for seasoning at this point and see if it needs salt or pepper.
Add a large ladle of tortellini to each bowl and then ladle in the soup over top making sure to get some of all the yummy ingredients into each bowl.
To store leftovers: Keep tortellini and soup separate when storing in the refrigerator. This keeps the pasta from drinking up the broth. When ready to re-heat, take the tortellini and soup out of the refrigerator and let come to almost room temp. At this point, reheat the soup (not the tortellini) until it is very hot almost boiling. Ladle tortellini into bowls and ladle soup over top to almost completely cover. The hot soup will warm the tortellini through.