By Shuzbud on September 02, 2009
Photo by lazyme
Photo by lazyme
"This is a wonderfully filling soup that is a complete meal in one dish. If you use full fat italian sausage, you will need to drain the fat before adding the liquid ingredients or skim the fat from the soup as it simmers. This recipe is very suitable for Weight Watchers if you use very lean sausage and go easy on the tortellini."
Serving Size: 1 (488 g)
Servings Per Recipe: 4
"Really good soup, and quick to throw together-wish I'd had the recipe when I was a working Mom of four. I don't add the squash, use finely chopped carrots and celery, and I use dried tortellini, just adjust the cooktime. Everyone I serve it to makes a point to tell me what great soup it is. Thanks!"
"Yum! This soup was so good. I used hot Italian sausage, Italian diced tomatoes (with garlic, oregano, and basil), and rainbow colored 5-cheese tortellini. Very colorful and delicious soup. Thanks Shuzbud for a great keeper. Made for Best of 2010 Tag."
"We loved this soup! Great on this cold winter night. I had a package of sausage that came with 4 sweet and 2 hot. Just the perfect combo. Heated it up just enough. I served it with a nice Italian Bread and we were so satisfied."
"Very good soup....I used 3 large hot Italian sausages and found that they really heated up the soup. Next time I might just use 2 to cut the heat a bit. Very fast to put together and will make again. Thanks for sharing."
"When preparing this soup, I used a mild chicken sausage along with chicken stock & the cheese tortellini, & it all came together very nicely ~ Oh, yes, & I was a bit generous with the garlic! Made for a satisfying & enjoyable lunch, thanks to you! [Tagged & made in Please Review My Recipe]"
"This made for a simple, tasty, and definitely warming meal on a cool fall night! I used Sweet Italian chicken sausage, pesto in place of the fresh basil, and bumped up the garlic. I used pesto and asagio cheese tortellini, I'd probably stick with just the cheese next time. I simmered this for almost an hour and the veggie bits were still on the firm side, so dinner was a little later then planned. I served with rosemary bread and a glass of cabernet, a lovely combination, I'll be making this again!"
"This is a very good soup. I liked the addition of the red wine. I added some lemon, red pepper flakes and spinach (because I had it) and saved the basil for serving. Comforting on a cold night."
"The forecast was for *snow* in Orlando so this soup was nice and warming! I used spicy turkey sausage and it was very good. For the tomatoes, I used a 28 oz. can of Italian stewed tomatoes, including the juice. This can easily serve more than four people."
"I LOVED this soup!! I did add 4 garlic cloves (I'm a garlic fan), also some freshly ground italian spice and pepper. I used 2 cans of beef broth and 2 cans of italian style tomatoes. Couldn't have been better and since it's only 2 degrees right now in Denver, it really hit the spot!! Thanks for a keeper :)"
"Beautiful, Easy and Delicious. We made this for our Christmas Eve Dinner with some rustic garlic french bread. We used half four cheese tortellini and half pesto tortellini. We had to use dried basil the store was out of fresh. Made for PRMR."
"This was very good. I love all the ingredients, so I knew I'd like it. I also added a little bit of chopped kale. Mine didn't look as tomatoey as shuzbuds, so next time I'll add some more tomato. Thanks for sharing!"
"Holy Cow! This stuff is great! I used bulk sausage and dried four cheese tortellini. Easy to do and the taste is outstanding. I will make it often. Thanks so much for posting!"