Speedy Italian Bistro Turkey Sausage Soup

Italian turkey sausage combines with vegetables, broth, cream and spices for an easy to make hearty soup.

Ingredients

• 1 pound #
• 8 ounces sliced fresh mushrooms
• 2 cans (14.5 ounces each) chicken broth
• 1 package (9 ounces) refrigerated cheese-filled tortellini
• 1 can (14 ounces) quartered artichoke hearts, drained, chopped
• 1 cup chopped yellow bell peppers
• 1 cup whipping cream
• 8 pitted kalamata olives, finely chopped
• 2 tablespoons chopped fresh basil
• 2 tablespoons grated Parmesan cheese

Directions

1. Remove casing from sausage. Cook sausage in a nonstick Dutch oven or large saucepan on medium-high heat 3 to 5 minutes or until sausage is browned, stirring frequently. Stir in mushrooms. Cook and stir about 2 minutes or until mushrooms are just tender. Stir in broth and tortellini.

2. Bring mixture to a boil. Cover; reduce heat. Simmer 6 to 8 minutes or until tortellini are tender.

3. Stir in remaining ingredients except cheese. Cook 2 to 3 minutes or until thoroughly heated, stirring frequently. Do not boil.

4. Top each serving with an equal amount of the cheese.