Real Recipes From Real Home Cooks ®

italian sausage and tortellini soup

(2 ratings)
Recipe by
Tami Conklin
Canandaigua, NY

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' ?

(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr

Ingredients For italian sausage and tortellini soup

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

How To Make italian sausage and tortellini soup

  • 1
    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.
  • 2
    Add onion and garlic to Dutch oven and saute until translucent, about 5 minutes. Return sausage to Dutch oven or pot.
  • 3
    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.
  • 4
    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.

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