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Associa Family Cookbook Volume III | 127 1. Brown the Italian sausage in a Dutch oven or stockpot over medium heat. When it's almost entirely browned, add the onion and cook until softened. 2. Reduce heat to low and add the garlic, basil, oregano, parsley, thyme, and red pepper flakes. Cook for 1 minute, stirring constantly. 3. In a small bowl, whisk the tomato paste with about ½ cup of beef broth. 4. Add the thinned-out tomato paste, vegetable broth, remaining beef broth, and fire-roasted tomatoes to the pot. 5. Increase the heat to medium and bring to a low boil. Reduce the heat to a simmer. 6. Add the tortellini and simmer for 10-15 minutes. 7. Remove the pot from heat and stir in arugula. Season with salt and pepper to taste. 8. Serve in bowls sprinkled with Parmesan cheese. If desired, garnish with fresh thyme or basil. 1 lb ground Italian sausage 1 medium onion, finely chopped 3 cloves garlic, minced 1 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley ½ tsp dried thyme 2 pinches red pepper flakes 1½ Tbsp tomato paste 2 cups beef broth, divided 4 cups vegetable broth 1 (14.5 oz) can fire-roasted tomatoes 10 oz refrigerated tortellini 3 cups arugula salt (to taste) pepper (to taste) Parmesan cheese, grated (for topping) fresh thyme (optional) fresh basil (optional) ingredients directions Tortellini Soup with Sausage S E R V E S 6 H E I D I H . • C O L B Y M A N A G E M E N T , A N A S S O C I A ® C O M P A N Y SOUPS & SALADS

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