- 1-1/4 pounds Italian turkey sausage links, casings removed
- 1 large onion, chopped
- 2 garlic cloves, minced
- 6-1/2 cups reduced-sodium beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 cups thinly sliced carrots
- 1 cup thinly sliced celery
- 1 cup ketchup
- 1 teaspoon Italian seasoning
- 2 cups sliced zucchini
- 1 medium green pepper, chopped
- 2 cups frozen cheese tortellini
- 1/4 cup minced fresh parsley
- 2 tablespoons grated Parmesan cheese
- In a Dutch oven or large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomatoes, carrots, celery, ketchup and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender.
- Add the zucchini and green pepper; cook 5-7 minutes longer or until green pepper is tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until tortellini is tender. Sprinkle with cheese just before serving. Yield: 9 servings.
Reviews for Tortellini Minestrone
"I have made this recipe many times. It is one of my favorite soups. It makes a lot, and leftovers will absorb all of the broth, so I often add extra broth or water when cooking."
"Amazing :) I couldn't find the italian turkey sausage links as I live in a very small town...so I bought the next closest thing which was smoked turkey sausage. It was already cooked and difficult to remove casings, so I just left them on. I added a few extra spices since the sausage wasn't italian flavored and the soup was just delicious. Even my hubby loved it...and you know how guys are when you say "We're having soup for dinner!""
"Another fabulous recipe from Light and Tasty/healthy Cooking!! I made this tonight almost exactly as written, but I did not have quite enough broth (was short about a cup). It still tasted great! Will definitely be making this again!"
"This is a very easy, very hearty, very healthy and very very tastey soup. It is excellent as the weather starts getting colder. I'm not an expert or have much experience making soups but this turned out just great and the broth is awesome. I will likely increase the broth proportions the next time because after a few days it is almost gone and plenty of the other good stuff is left. You could use any pasta such as raviolis, perogies, elbow macaroni, etc. Highest recommendation."