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!


★★★★★ 1 vote

family of 4 with leftovers
30 Min
2 Hr
Stove Top


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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
1/2 c
diced onion
1-2 large
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(s)
diced tomatoes 28 oz
1 c
green beans sliced into 1 inch pieces
1 can(s)
great northern white beans 15 oz
1 can(s)
garbanzos, cooked
1 lb
frozen tortellini, cheese stuffed

How to Make Washington Island Tortellini Soup with Sausage


  • 1Combine 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.
  • 2Skim the fat from the top of soup and discard.
  • 3Add the garbanzo, great northern and green beans and simmer until the green beans are soft, about 45 minutes.
  • 4Add 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.
  • 5Crusty Italian bread is all that is needed to complete this meal. Si mangia!!

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About Washington Island Tortellini Soup with Sausage

Main Ingredient: Pasta
Regional Style: Italian

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