Preheat the oven to 400 °. Lay out the tomatoes on a baking sheet and roast in the oven until cracked and wilted, about 10 minutes for cherry tomatoes or 20 to 30 for large tomatoes.Place the tomatoes in the bowl of a food processor fitted with a metal blade and blend until smooth. Alternatively, you can place them in a bowl and use an immersion blender. You should have about 2 cups of tomato puree. If you prefer you can stick this step and use canned tomato sauce instead.
Heat the oil in a large stockpot. Saute the onion and garlic until the onions are clear, about 10 minutes.
Add the turnip and saute for 2 minutes.
Add the green beans and saute for 2 minutes.
Add the tomato puree to the soup pot along with the sausage and broth. Simmer for 30 minutes.
Bring the soup to a bubble and stir in the cheese tortellini. Cook for the amount prescribed on the pasta package. Stir in the thyme and simmer for another five minutes. Serve hot.
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days. Nutritional values are approximate and based on 1/8 the recipe.