tortellini soup
(1 RATING)
This recipe was given to me by a first generation Italian. I made it exactly like the recipe and it was excellent. The optional chopped garlic (my addition) sent it over the top. Excellent for those cold fall days. Don't let the long list of veggies put you off. This soup is worth the effort to make. Serve it with hot crusty bread and shaved Parmesan cheese.
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prep time
30 Min
cook time
1 Hr 10 Min
method
Stove Top
yield
4-6 people
Ingredients
- 1 1/2 pounds bulk italian sausage (hot or sweet) i like hot.
- 1 package large family size frozen tortellini
- 1 medium white onion chopped
- 1/2 medium green pepper chopped
- 1/2 medium red pepper chopped
- 2 medium carrots, chopped
- 2 medium zucchini, sliced
- 1/2 - head of parsley or bunch of kale (chopped)
- 1 box sliced mushrooms (about 10 oz)
- 2 tablespoons chopped garlic
- 3 cans beef broth (reduced sodium is okay) 14.5 oz each
- 2 cans diced italian style tomatoes 14.5 oz each
- 1 1/2 cans tomato paste 6 oz each
How To Make tortellini soup
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Step 1Brown Italian sausage, drain, remove from pan and set aside.
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Step 2Saute all fresh chopped vegetables, except mushrooms and parsley/or kale, until tender.
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Step 3Add tomato paste to veggies and stir to combine. Cook for about two minutes. Add browned sausage, canned tomatoes, and beef broth. Stir well and cook uncovered for 30-60 minutes. Stir occasionally.
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Step 4Add sliced mushrooms, chopped parsley or kale, and the package of tortellini. Cook for 10 minutes and serve. Left overs (if any!) can be refrigerated or frozen. I have doubled this recipe and served 16 people easily.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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