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Tortellini Minestrone

 Tortellini Minestrone
We take turns cooking Sunday meals at my church, and this soup is always popular. It's a smart way to use zucchini, and people seem to enjoy the cheese tortellini as well as the Italian turkey sausage. -Pamela Smith of Flushing, New York
9 ServingsPrep: 20 min. Cook: 50 min.

Ingredients

  • 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

Directions

  • 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.

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Tortellini Minestrone (continued)

Directions (continued)

  • Yield: 9 servings.
Nutritional Facts: 1-1/2 cups equals 247 calories, 8 g fat (3 g saturated fat), 43 mg cholesterol, 1,179 mg sodium, 27 g carbohydrate, 3 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.