Italian Sausage and Tortellini Soup

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photo by Columbus Foodie photo by Columbus Foodie
photo by Columbus Foodie
photo by Sassy J photo by Sassy J
photo by lazyme photo by lazyme
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
Ready In:
2hrs
Ingredients:
15
Serves:
6
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ingredients

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directions

  • In a large saucepan, saute and crumble Italian sausage until no longer pink.
  • Drain sausage well on paper towels and pour off all but 1 tablespoon of drippings from saucepan.
  • Add onion and garlic to saucepan.
  • Saute until translucent.
  • Return sausage to pan; add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil, and oregano.
  • Simmer until vegetables are tender, 40-60 minutes.
  • Add tortellini and cook until tender.
  • Season to taste with salt and pepper.
  • Ladle into individual soup bowls and sprinkle with Parmesan cheese.

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Reviews

  1. Wonderful full bodied soup! I followed recipe exactly except substituted 2 stalks of celery for the zucchini(family preference). Very similar to my version recipe # 20486 except I use chicken broth and spicy clamato juice instead of the beef broth and wine.. I used extra lean Itaian spicy turkey sausage to keep the fat content down. My sons gave it 5 1/2 stars. Will be enjoying this recipe many more times. Thanks NurseDi for another great recipe!
     
  2. ***Editing to Add: First off, let me say I've been making this soup for years, and my family loves it. But the last time I made it, I came to this copy instead of the one in my book, and the 2 TBSP on the basil and oregano can be very overwhelming. I thought it seemed like a lot, but I went ahead and threw it all in in a hurry. I had to scoop most of it off the top of the soup (thankfully, it all floated to the top). In my original copy, it's 1/2 TSP of each. Just wanted to add this for anyone that may be interested.*** Di, I love this soup! Made it last night... I made no substitutions, but I added 2 extra cups of beef broth,as this is a loaded(with good stuff) soup, and we like good broth. And I used canned chopped tomatoes. The flavor of this soup is just incredible, and anyone that tries it falls immediately in love with it! Great served with green salad and crusty bread, for dipping, of course! Very easy to make, and smells so good while simmering, too. Anyone that likes soup should definitely give this one a go! And it deserves way more than 5 stars. too. Thanks for posting!
     
  3. I don't think words can describe how wonderful this soap is. I served it to my hubby and my mom in law and they could not stop raving about it. I did have to make a few substitutes: I did not have onions or red wine on hand, so I ommited them, but they were not missed. Instead of 2 tomatoes I used 1 can of crushed tomatoes, and I also threw in some mushrooms. I garnished it with parsley. YU-UM! Mom in law said it was one of the best things she ever tasted. Thanks, NurseDi!
     
  4. I made this earlier today for dinner tonight-without the tortellini which I will add right before serving. I used a can of organic diced tomatoes over the "fresh" ones at the store. Due to the amount of fluid I only added 4 oz of tomato sauce. I did cut the basil and oregano to 1 teaspoon each. I used a yellow pepper over a green pepper. What a lovely soup. So easy to prepare, a delight to sample-I can only imagine the tortellini will send this soup over the top. Thank you so much for posting-it really fit the bill on this snowy winters day! Serving with salad and bread sticks-so sorry Olive Garden, Di is doing it better at home with ratherbeswimmin's recipe!
     
  5. I made per instructions, except for adding extra garlic (we love the stuff...:) and using canned tomatoes, zucchini & carrots. I also made in the slow cooker (after browning sausage) & let simmer all day, but waited until the last few minutes to add the tortellini. It was wonderful soup, full of flavor.
     
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Tweaks

  1. I used half a container of POM brand strained tomatoes and half a bottle of basil tomato sauce. Additionally, my supermarket ran out of tortellini so I substituted with egg noodles. Came out delicious as ever:)
     
  2. Delicious soup! I used Italian turkey sausage and whole wheat tortellini. I also substituted celery for the zucchini and did not add any salt. Very good!
     
  3. This recipe is excellent, and I've been making variations of it for years. This time I had to substitute frozen meatballs for the sausage, (not quite as good, but still delicious)and used chopped celery instead of zuchinni (personal preference). The rest of the recipe I followed as written. I don't know where the confusion comes in re: the seasonings, because the recipe clearly states a tsp. of dried oregano, and a tsp. of dried basil, not tablespoon.
     
  4. Yum! I'm not usually a fan of soups that simmer vegetables for any length of time, but this was just amazing! I cut the recipe in half, and used a yellow pepper instead of green, and cut my sausage into chunks instead of scrambling like burger. I didn't have any tomato sauce on hand, so I used paste thinned with water instead. I added the tortellini from frozen, and cooked for 10 minutes. I thought about adding a tablespoon of homemade pesto just before serving, but it really didn't need it. This is excellent, easy, and will definitely be made again. Thanks so much for posting a real winner.
     
  5. We love this soup. I have made it two times now and made changes each time. This time I substituted yellow squash for zucchini because it was what i had on hand. I used turkey sausage so that required me to use a bit of olive oil both to saute the sausage but also to saute the onions and garlic. I used a 32 oz container of kitchen basics beef stock because it is great but also added a beef boulion cube and 1 cup of water as you need the liquid volume. I added sound fresh ground pepper and a dash of worcestershire for some spice. I used a 14 oz can of diced tomatoes in place of the 8 oz tomatoe sauce. I did however also add the fresh diced tomatoes as i had some native tomatoes. I used fresh basic but dried oregano. I used multicolored tortellini so the dish was quite colorful. Served with crusty warm french bread and was an excellent saturday night supper to compliment college football on TV.
     

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