Real Recipes From Real Home Cooks ®

italian sausage and tortellini soup

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

From Bon Appetit, Oct 1993. I make this soup fairly often when it's cold outside. It's easy and tastes good. Since I cook for one, I sometimes freeze it after step 3 and add the tortellini when I'm reheating it.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 50 Min
method Stove Top

Ingredients For italian sausage and tortellini soup

  • 1 lb
    sweet italian sausage, casings removed (or chorizo sausage)
  • 1 c
    chopped onion
  • 2 lg
    garlic cloves, sliced
  • 5 c
    beef stock or canned broth
  • 2 c
    chopped tomatoes (about 3/4 pound)
  • 8 oz
    tomato sauce
  • 1 lg
    zucchini, sliced
  • 1 lg
    carrot, thinly sliced
  • 1 md
    green bell pepper, diced
  • 1/2 c
    dry red wine
  • 2 Tbsp
    dried basil
  • 2 Tbsp
    dried oregano
  • 8 oz
    purchased fresh cheese tortellini
  • freshly grated parmesan cheese

How To Make italian sausage and tortellini soup

  • 1
    Saute Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes.
  • 2
    Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and saute until translucent, about 5 minutes.
  • 3
    Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
  • 4
    Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper.
  • 5
    Ladle soup into bowls. Sprinkle with Parmesan and serve.

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