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Jimmy Dean Sausage, Tomato and Tortellini Soup

Yield 8 to 9 cups


  • 1 package Regular Flavor Jimmy Dean Pork Sausage
  • 1 teaspoon ground fennel
  • 3 cups water or stock
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes with Italian herbs and garlic
  • 9 or 10 ounces purchased fresh cheese tortellini
  • 1 1/2 cups thinly sliced, quartered yellow squash
  • Salt and pepper to taste
  • 3 tablespoons chopped fresh basil, or 1 tablespoon dried basil (optional)
  • Grated Parmesan cheese (optional)
  • 1/4 cup chopped parsley (optional)

How to Make It

  1. Spoon 1-inch chunks of sausage into a 4- to 6- quart non-stick pot; cook sausage and ground fennel over medium-high heat, stirring frequently, until meat is lightly browned and no longer pink. Stir in stock, tomato sauce and diced tomatoes. Bring to a boil, reduce heat to low; cover and simmer 10 minutes. Increase heat to high, stir in tortellini and squash. When liquid returns to a boil, stir once, add basil, if desired; reduce heat to medium-low. Cover and cook until pasta is just tender, about 6 to 8 minutes. Season to taste; garnish with Parmesan and parsley.