Italian Sausage Tortellini Soup Recipe

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Italian Sausage Tortellini Soup Recipe
Italian Sausage Tortellini Soup Recipe photo by Taste of Home
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Italian Sausage Tortellini Soup Recipe

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“My husband is not a soup-for-dinner kind of guy, but he loves this chunky, stick-to-your-ribs soup,” laughs Nancy Tafoya in Fort Collins, Colorado. “I always serve it with a warm loaf of homemade bread.”
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 1/3 pound bulk hot Italian sausage
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1-3/4 cups beef broth
  • 1-1/4 cups water
  • 3/4 cup chopped tomatoes
  • 1/2 cup chopped green pepper
  • 1/3 cup sliced fresh carrot
  • 1/3 cup dry red wine or additional beef broth
  • 1/3 cup tomato sauce
  • 1/4 cup tomato paste
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 3/4 cup frozen cheese tortellini
  • 1/2 cup sliced quartered zucchini
  • 2 tablespoons minced fresh parsley

Directions

Crumble sausage into a large saucepan; cook over medium heat until no longer pink. Remove with a slotted spoon to paper towels. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer.
Stir in the broth, water, tomatoes, green pepper, carrot, wine, tomato sauce, tomato paste, oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Skim fat. Stir in the sausage, tortellini, zucchini and parsley. Cover and simmer 10-15 minutes longer or until tortellini is tender. Yield: 2 servings.
Originally published as Italian Sausage Tortellini Soup in Cooking for 2 Spring 2007, p54

Nutritional Facts

1-1/2 cups: 382 calories, 11g fat (4g saturated fat), 55mg cholesterol, 1294mg sodium, 40g carbohydrate (14g sugars, 6g fiber), 24g protein.

  • 1/3 pound bulk hot Italian sausage
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1-3/4 cups beef broth
  • 1-1/4 cups water
  • 3/4 cup chopped tomatoes
  • 1/2 cup chopped green pepper
  • 1/3 cup sliced fresh carrot
  • 1/3 cup dry red wine or additional beef broth
  • 1/3 cup tomato sauce
  • 1/4 cup tomato paste
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 3/4 cup frozen cheese tortellini
  • 1/2 cup sliced quartered zucchini
  • 2 tablespoons minced fresh parsley
  1. Crumble sausage into a large saucepan; cook over medium heat until no longer pink. Remove with a slotted spoon to paper towels. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer.
  2. Stir in the broth, water, tomatoes, green pepper, carrot, wine, tomato sauce, tomato paste, oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  3. Skim fat. Stir in the sausage, tortellini, zucchini and parsley. Cover and simmer 10-15 minutes longer or until tortellini is tender. Yield: 2 servings.
Originally published as Italian Sausage Tortellini Soup in Cooking for 2 Spring 2007, p54

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Reviews forItalian Sausage Tortellini Soup

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MY REVIEW
joycerm53 User ID: 703299 69682
Reviewed Oct. 10, 2013

"I have been making this soup since it was first published in 2007! I triple this to make 6 servings. It tastes even better the next day! Definitely a keeper."

MY REVIEW
JKcooks User ID: 4861957 54621
Reviewed Sep. 23, 2011

"Just found this recipe and went to the store to pick up the few ing. i needed.I had some pre-cooked sausage in the freezer so i used that and just sauteed my onion and garlic in olive oil.I also added the zucchini with my carrots and tomatoes because i like very tender veggies.The results were delicious,the house smelled wonderful while it simmered.I am making copies of this to give to co-workers!!"

MY REVIEW
daisey5 User ID: 146806 206167
Reviewed Jan. 21, 2011

"This was so good. The only changes I made was to use Italian turkey Sausage and do it in my little slow cooker because I can't stand up. I cooked everything for one hour on high then added the zucchini and tortellini. It turned out very good. It tasted great on a very cold night."

MY REVIEW
NanaC98 User ID: 1215044 58890
Reviewed Apr. 1, 2010

"I've made this many times and my family LOVES it!! I sprinkle the top of each bowl with fresh grated parmesan cheese and serve with homemade bread and it's a hit every time. My teenage granddaughter even took the recipe to college."

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