It’s funny how we get “hungry” for a specific food.  Why does a salad sound great one night and the next you must have a juicy burger? This week, I was hungry for Tortellini Soup. Why, I don’t know, except I hadn’t made it in several weeks. It’s easy and really is one of those soups that tastes like it simmered all day, but is done in about an hour or less. Best of all, it tastes fresh and fills the house with mouth-watering aromas.

I think I like it because the vegetables taste fresh, so it is a great transition from winter to spring. Roxanne would tell you that  I like the vegetables nearly raw. That’s probably true and this is one soup that I can cook quickly enough the vegetables keep all of their bright colors and a hint of that crisp texture I love. If you like them more done, just simmer a bit longer. The only trick is to add the tortellini during the last 7 to 9 minutes so they don’t overcook.

It is also just a bit different from our typical dinner and that makes it special. Enjoy!

Tortellini soup

3 tablespoons olive oil, divided
3/4 pound link Italian sausage
1 onion, chopped
2 carrots, chopped
1/2 red bell pepper, chopped
3 cloves garlic, minced
2 cans (14.5 oz each) low sodium beef broth
1 can (14.5 oz) diced tomatoes, not drained
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
Salt and pepper, to taste
1 small zucchini, thinly sliced
1 package (9 oz.) refrigerated cheese-filled tortellini
Shredded Parmesan cheese

Heat 1 tablespoon oil in a Dutch oven over medium high heat. Add sausage links and cook, turning frequently, until well browned. Reduce heat to low. Add 1/2 cup water, cover and cook for 10 to 15 minutes or until sausage is no longer pink inside. Remove to a platter and allow to cool slightly. Drain pan and return to heat.

Add remaining oil to hot pan. Increase heat to medium high. Add onion, carrots, bell pepper and garlic. Cook, stirring frequently, about 5 minutes or until vegetables are tender.

Add broth, tomatoes, basil, oregano, salt and pepper. Stir in 1/2 cup water. Cover and heat until boiling. Reduce heat and simmer 20 minutes.

Thinly sliced sausage. Stir sliced sausage and zucchini into soup. Simmer 15 minutes.

Increase heat to medium high. Stir tortellini into soup. Cook, uncovered, 7 to 9 minutes or until tortellini are tender.

Ladle into serving bowl. Sprinkle each serving with Parmesan cheese.

Makes 6 servings

Tip: I choose mild or sweet Italian sausage. Hot or spicy is great, too, so choose your favorite.