Sausage and Tomato Tortellini Soup Recipe for Cozy Weeknights

• ½ lb reduced-fat sausage (Italian flavor preferred)
• 10.75 oz can tomato soup, undiluted
• 14.5 oz can petite diced tomatoes and onions (or plain diced tomatoes)
• 1 cup chicken broth
• 1 cup skim milk
• 1 cup half & half
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried basil
• ½ tsp salt
• ½ cup grated Parmesan cheese
• 19 oz package frozen cheese tortellini (use half the package for a looser broth; use the whole package for a chunkier, more textured soup)

1. In a large stockpot, brown the sausage over medium heat. Drain any excess fat if necessary, then return the sausage to the pot.
2. Stir in the undiluted tomato soup, diced tomatoes, chicken broth, milk, half & half, onion powder, garlic powder, dried basil, and salt. Heat gently until the mixture reaches a light simmer — you are mainly warming and combining the ingredients.
3. While the soup heats, bring a separate pot of water to a boil and cook the tortellini according to package directions, usually 2–3 minutes for frozen. Drain the tortellini.
4. Add the cooked tortellini to the soup, stir in the Parmesan cheese, and combine well. Serve hot with extra shredded Parmesan on top and garlic bread on the side if desired.

Tips: For a lighter version, use lower-fat dairy or reduce the half & half. Swap Italian sausage for turkey sausage for a milder flavor. Adjust tortellini amount to control how brothy or chunky the soup turns out.