Italian Sausage And Tortellini Soup Recipe

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Italian Sausage and Tortellini Soup

Vicki Butts (lazyme)


From Bon Appetit, Oct 1993.

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15 Min
50 Min
Stove Top


1 lb
sweet italian sausage, casings removed (or chorizo sausage)
1 c
chopped onion
2 large
garlic cloves, sliced
5 c
beef stock or canned broth
2 c
chopped tomatoes (about 3/4 pound)
8 oz
tomato sauce
1 large
zucchini, sliced
1 large
carrot, thinly sliced
1 medium
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


1Saute Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes.

2Using 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.

3Return 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.)

4Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper.

5Ladle soup into bowls. Sprinkle with Parmesan and serve.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Italian