1 lb. ground Italian Sausage
1 medium onion finely chopped
3 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon dried thyme
2 pinches red pepper flakes
2 cups beef broth
1 1/2 tablespoons tomato paste
1 (14.5 ounce) can fire roasted tomatoes
4 cups vegetable broth or low sodium chicken broth
10 ounces refrigerated tortellini
3 cups arugula (or spinach) Grated Parmesan Cheese Fresh thyme (optional) Fresh basil (optional)
Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat. When it is almost fully browned add the onion and cook until the sausage is done browning and the onion has softened. Turn the heat to low and add the garlic, basil, oregano, parsley, thyme and red pepper flakes; cook for 1 minute stirring constantly.
In a small bowl whisk the tomato paste with about 1/2 cup beef broth. Add the vegetable broth, remaining beef broth, fire roasted tomatoes and thinned out tomato paste. Increase the heat to medium and bring it to a low boil. Reduce the heat to a simmer. Add the cheese tortellini and simmer for 10-15 minutes or until the tortellini are cooked to your desired tenderness. Remove the pan from the heat and stir in the arugula. Add salt and pepper to taste. Sprinkle each bowl with 1-2 tablespoon freshly grated Parmesan cheese. If desired garnish with fresh thyme or fresh basil.