Creamy Tortellini Soup

Instructions

1. 01

   Heat oil in a 4-5 quart Dutch oven or soup pot until the surface starts to shimmer.

2. 02

   Add in the sausage and saute, breaking up the larger clumps as it cooks.

3. 03

   When the sausage brown, transfer to a bowl and drain off all but 1 tablespoon of liquids/fat from the pot.

4. 04

   Add the leeks and onions, stirring often until softened (about 5 five minutes).

5. 05

   Scoot everything to one side.

6. 06

   Add a little broth to cleared area if the there's no liquid left in the pot.

7. 07

   Spoon in the tomato paste and dried herbs. Stir until fragrant to bloom the flavors (1 minute or so), then mix everything into the meat and onions.

8. 08

   Sprinkle flour over the mixture and stir well for a minute or two to cook the rawness off of the flour. Everything will be become a little pasty; this is good.

9. 09

   Pour in the tomato sauce along with the rest of the broth and raise heat to bring the soup to a gentle bubble. Reduce heat to hold a simmer and cook for 10 minutes

10. 10

    Add the fresh tortellini and allow to cook for 5 minutes.

11. 11

    Reduce heat to low.

12. 12

    In a small bowl, whisk together the dairy, mascarpone, and a ladle of the hot soup's liquids until smooth. Pour into the soup and stir.

13. 13

    Taste, and add salt and pepper as needed.

14. 14

    Serve, topped with fresh parsley and parmesan cheese