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saturday sausage tortellini soup

(2 ratings)
Recipe by
Lauren Conforti

I threw this together for a Saturday Bible Study, gleaning different ingredients from recipes that looked good, and used what I had on hand.

(2 ratings)
yield 6 -8
prep time 30 Min
cook time 1 Hr 45 Min
method Stove Top

Ingredients For saturday sausage tortellini soup

  • 8
    links sweet italian sausage, chopped (or use equivalent amount bulk sausage crumbled), cooked
  • 2 Tbsp
    olive oil, extra virgin
  • 1 lg
    onion, chopped
  • 3 clove
    garlic, sliced very thin
  • 3-4 stalk
    celery, chopped
  • 2 can
    diced tomatoes (i used 1 can of fire roasted garlic flavor)
  • 4
    beef bouillon, cubes
  • 4 c
  • 1/4 c
    cream sherry (could also use marsala, or another dry red wine)
  • 2 Tbsp
    oregano, dried
  • basil, fresh (5-6 leaves, chopped)
  • 20 oz
    tortellini, cheese stuffed (or flavor of choice)
  • parmesan cheese (optional)

How To Make saturday sausage tortellini soup

  • 1
    In a large soup pot, cook sausage in 1 Tbsp of olive oil until no longer pink. Drain well in a colander.
  • 2
    In the same pot, saute the onion & garlic over medium heat until the onion is translucent. (Add another Tbsp of olive oil if needed)
  • 3
    Add in the remaining ingredients, except the tortellini.
  • 4
    Bring to a rolling boil, then reduce heat to low & simmer for about 1 to 1 1/2 hours.
  • 5
    Add in the tortellini and cook another 15 mins, or until pasta is tender.
  • 6
    Serve with Parmesan cheese on top, if using. Also delicious with a side salad & a hearty crusty bread with butter.

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