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tortellini soup

★★★★★ 1
a recipe by
Melinda Alani
Penn Valley, CA

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.

★★★★★ 1
serves 4-6 people
prep time 30 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For tortellini soup

  • 1 1/2 lb
    bulk italian sausage (hot or sweet) i like hot.
  • 1 pkg
    large family size frozen tortellini
  • 1 md
    white onion chopped
  • 1/2 md
    green pepper chopped
  • 1/2 md
    red pepper chopped
  • 2 md
    carrots, chopped
  • 2 md
    zucchini, sliced
  • 1/2
    head of parsley or bunch of kale (chopped)
  • 1 box
    sliced mushrooms (about 10 oz)
  • 2 Tbsp
    chopped garlic
  • 3 can
    beef broth (reduced sodium is okay) 14.5 oz each
  • 2 can
    diced italian style tomatoes 14.5 oz each
  • 1 1/2 can
    tomato paste 6 oz each

How To Make tortellini soup

  • 1
    Brown Italian sausage, drain, remove from pan and set aside.
  • 2
    Saute all fresh chopped vegetables, except mushrooms and parsley/or kale, until tender.
  • 3
    Add 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.
  • 4
    Add 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.

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