Real Recipes From Real Home Cooks ®

zucchini sausage tortellini soup

a recipe by
Janie Tunstall
Nashville, TN

I put this together to please a zucchini lover in my family , everyone loved this dish served with salad and hot garlic bread , even our picky eaters. I used a precooked chicken sausage which saves time also and satisfied our folks who do not eat pork.

method Stove Top

Ingredients For zucchini sausage tortellini soup

  • 1 Tbsp
    olive oil
  • 1 1/2 lb
    sweet italian sausage
  • 1 lg
    onion chopped
  • 1 c
    celery chopped
  • 1 c
    carrots, chopped
  • 1 lg
    red bell pepper chopped
  • 2 Tbsp
    minced garlic
  • 1 pinch
    crushed red pepper flakes
  • 1/4 c
    tomato paste
  • 10 md
    fresh roma tomatoes or 2 large ripe slicing tomatoes chopped
  • 2 lb
    zucchini cut in bite sized pieces
  • 1 tsp
    kosher salt
  • 1/2 tsp
    ground black pepper
  • 2 qt
    good chicken stock
  • 1 c
    grated parmesean cheese plus more for serving
  • 2 Tbsp
    dried basil
  • 1 Tbsp
    oregano, dried
  • 3 Tbsp
    chopped parsley
  • 1 tsp
    marjoram, dried
  • 1 can
    cannellini beans
  • 1 lb
    frozen tortellini

How To Make zucchini sausage tortellini soup

  • 1
    In a large soup pot or large Dutch oven, place olive oil over medium high heat and once hot, add sausage meat. Break up meat while it cooks.
  • 2
    Once the meat has browned, add onion, celery, carrots and bell pepper and sauté for four minutes.
  • 3
    Move the vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to center and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, broth, Parmesan cheese and Parmesan rinds along with fresh basil and fresh oregano and stir to combine. Bring to a medium simmer and cook just long enough until the vegetables are tender, about 10-15 minutes.
  • 4
    Add frozen Tortellini and simmer for 5 mins , stir carefully so as to not break up tortellini. Remove from heat and remove and discard the Parmesan rinds. Serve immediately with additional Parmesan cheese and hot garlic bread on the side.

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