Tortellini Soup

Tortellini Soup

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Melinda Alani


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 vote

4-6 people
30 Min
1 Hr 10 Min
Stove Top


  • 1 1/2 lb
    bulk italian sausage (hot or sweet) i like hot.
  • 1 pkg
    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 Tbsp
    chopped garlic
  • 3 can(s)
    beef broth (reduced sodium is okay) 14.5 oz each
  • 2 can(s)
    diced italian style tomatoes 14.5 oz each
  • 1 1/2 can(s)
    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.

Printable Recipe Card

About Tortellini Soup

Course/Dish: Other Soups
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Healthy

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