Italian Sausage and Tortellini Soup

Tami Conklin


This Is Just A Delicious Soup, I Love to Eat This When It's Cold Outside with Some Warm Crusty French Bread!!! Note: I Also Enjoy This with A Nice Rosemary and Olive Oil Bread :) This is Not My Recipe - The Credits Go to 'Better Homes and Gardens Magazine' ?

pinch tips: Slow Cooker/Crock Pot Hints





20 Min


1 Hr


1 lb
sweet italian sausage or chorizo sausage, casings removed
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
can tomato sauce
1 large
zucchini, sliced
ribs of celery thinly 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 to 10 oz
purchased fresh cheese tortellini
freshly grated parmesan cheese
sea salt and cracked black pepper to taste

Directions Step-By-Step

Saute the Italian sausage in heavy Dutch oven or your favorite soup pot over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven or pot.
Add onion and garlic to Dutch oven and saute until translucent, about 5 minutes. Return sausage to Dutch oven or pot.
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.) Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with sea salt and cracked pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

About this Recipe

Course/Dish: Other Soups
Hashtag: #sausage