In a large soup pot, brown the Italian sausage over medium heat. As it cooks, you'll notice the sausage transforming from pink to a lovely golden brown, releasing its savory aroma.
Add the chopped red pepper to the pot. Sauté it until it becomes tender, which should take about 3 to 5 minutes.
Next, toss in the minced garlic and sauté for about 30 seconds. You’ll recognize it’s ready when the garlic is fragrant and just starting to turn golden.
Drain any excess grease from the sausage if needed. This ensures your soup isn’t too greasy and keeps the flavors balanced.
Now, add the crushed tomatoes with their liquid, followed by the basil pesto, broth, half and half, onion powder, and Italian seasoning. Stir well until everything is combined.
Bring the mixture to a gentle simmer. Watch as bubbles start to form, indicating that the flavors are beginning to meld together. This step usually takes about 5 to 7 minutes.
Once simmering, stir in the tortellini and Parmesan cheese. Continue to simmer until the cheese is melted and the tortellini is cooked through, usually about 5 to 7 minutes.
Season the soup with salt and black pepper to taste. This is the moment where you can adjust the flavors to your liking.
For an optional step, preheat your thermos container by filling it with boiling water. Let it sit for a few minutes, then drain it.
Heat the soup in the microwave or stovetop until it reaches a piping-hot temperature. It should be steaming but not boiling over.
Once heated, carefully fill the thermos with the hot soup. Close the container tightly and pack it inside a lunch bag, ready for your adventures!
