Community Pick
Italian Sausage and Tortellini Soup

photo by Linky


- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Yields:
-
10 cups
ingredients
- 1 lb mild Italian sausage
- 1 cup onion, coarsely chopped
- 2 garlic cloves, minced
- 5 cups beef broth
- 2 cups carrots, thinly sliced
- 2 cups tomatoes, peeled, seeded and chopped (can use canned tomatoes, if desired)
- 1 1⁄2 cups sliced zucchini
- 1 green bell pepper, cut into 1/2-inch pieces
- 1 (8 ounce) can tomato sauce
- 1⁄2 cup water
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- salt, to taste
- black pepper, to taste
- 1 (9 ounce) package refrigerated basil and cheese tortellini, uncooked
- 3 tablespoons fresh parsley, chopped
- 1⁄2 cup parmesan cheese, freshly grated
directions
- Remove and discard casings from the sausage.
- In a large Dutch oven, brown sausage over medium-high heat, stirring occasionally. Drain, reserving 1 Tablespoon drippings in the pan. Set sausage aside.
- Add onion and garlic to the drippings in the pan; cook, stirring constantly, until onion is tender.
- Add sausage, beef broth, carrots, tomato, zucchini, bell pepper, tomato sauce, water, basil, oregano, salt, and pepper, stirring well.
- Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes.
- Add tortellini and parsley, stirring well.
- Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until tortellini is tender. Adjust spices to taste.
- Ladle soup into individual soup bowls. Sprinkle each serving with cheese.
Questions & Replies

Got a question?
Share it with the community!
Reviews
see 20 more reviews
Tweaks
-
This is a delicious and flavorful soup. I made it with hot sausage and added some red pepper flakes and it was just spicy enough for us. I added 2 cans of diced tomatoes instead of the fresh tomatoes and it worked out great. I didn't have any zucchini so I used up some sliced mushrooms I had on hand. Delicious! Congrats on another football win!
-
This was a delicious soup! I used turkey Italian sausage to cut down on the fat, and only used about 3/4 lb. of that. Because I used the turkey sausage, I subbed chicken broth for the beef, I left out the green peppers and used a 14-oz. can of fire-roasted tomatoes with garlic instead of the two tomatoes. I left everything else the same and my husband and daughter both had seconds (unusual for the daughter). I'll definitely be making this again, it was easy, it filled my kitchen with wonderful aromas and it was comfort food on a chilly day. Thanks for posting this recipe Bayhill!
RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>