Washington Island Tortellini Soup with Sausage

Deb Lund

By
@luv2cookDeb

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!


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Comments:

Serves:

family of 4 with leftovers

Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

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.
1/2
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

1
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.
2
Skim the fat from the top of soup
3
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.
4
Crusty Italian bread is all that is needed to complete this meal. Si mangia!!

About this Recipe

Main Ingredient: Pasta
Regional Style: Italian