washington island tortellini soup with sausage

★★★★★ 1
By Deb Lund
from Rhinelander, WI

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!

★★★★★ 1
serves family of 4 with leftovers
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For washington island tortellini soup with sausage

  • 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.
  • 3 c
    water
  • 1/2 c
    diced onion
  • 1-2 lg
    green pepper diced or the leftovers from the italian beef!
  • 2 lb
    italian sausage, mild rolled into small meatballs
  • 1 tsp
    ground fennel
  • 1 can
    diced tomatoes 28 oz
  • 1 c
    green beans sliced into 1 inch pieces
  • 1 can
    great northern white beans 15 oz
  • 1 can
    garbanzos, cooked
  • 1 lb
    frozen tortellini, cheese stuffed

How To Make washington island tortellini soup with sausage

  • 1
    Combine the first 8 ingredients and simmer on low for one hour. You can turn it down to a simmer and cook longer if you want.
  • 2
    Skim the fat from the top of soup and discard.
  • 3
    Add the garbanzo, great northern and green beans and simmer until the green beans are soft, about 45 minutes.
  • 4
    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.
  • 5
    Crusty Italian bread is all that is needed to complete this meal. Si mangia!!
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