Washington Island Tortellini Soup with Sausage

Deb Lund


Many years ago I had a bowl of delicious tortellini soup while visiting Washington Island, a small island off "the Door" in Wisconsin. Years later I created this soup after I had an abundance of Au Jus left after serving italian beef for Christmas. The juice has all the spices needed for ths hearty flavorful soup. It has been a Christmas tradition every year since. I even freeze the aujus leftovers though out the year so I can make this soup each winter! Hope you enjoy this as much as my family!

pinch tips: How to Freeze Fish, Meat & Poultry



family of 4 with leftovers


30 Min


2 Hr


Stove Top


2-4 c
italian beef gravy
48 oz
beef broth(swanson), you can use chicken broth as well if that's what you have on hand.
diced onion
1 large
green pepper diced or the leftovers from the italian beef!
2 lb
italian sausage, mild rolled into small meatballs
1 can(s)
diced tomatoes 28 oz
1 can(s)
great northern white beans 15 oz
1 c
green beans sliced into 1 inch pieces
1 lb
frozen tortellini, cheese stuffed

Directions Step-By-Step

Combine the first 8 ingredients and simmer on low for one and a half hours. You can turn it down to a simmer and cook longer if you want.
Skim the fat from the top of soup
Add tortellini and cook until done about 20-30 minutes. The soup can be eaten when the tortellini is done or you can cook it for another 1/2 hour to really infuse the flavor into the tortellini.
Crusty Italian bread is all that is needed to complete this meal. Si mangia!!

About this Recipe

Main Ingredient: Pasta
Regional Style: Italian