Italian Sausage Tortellini Soup

by Hilary Gauntt on October 24, 2011

This is a truly wonderful, robust and satisfying soup that makes a filling meal with some good crusty bread. Robin Lent was my sorority sister whose husband, Stan,was my husband’s roomate before we convinced them to marry us. When Britt and I first put out the call for recipes, she sent three delicious soups; her specialty. We’ll be sharing them all as we progress into “Soup Weather.”

Italian Sausage Tortellini Soup

1 lb. Italian sausage, casing removed

1 large onion, coarsely chopped

2 cloves garlic, chopped

5 cups beef broth

1/2 cup water

1/2 cup dry red wine

8 oz. can tomato sauce

28 oz. can whole or chopped tomatoes (Muir Glen) *

1 cup carrots, peeled and thinly sliced

1 1/2 cup zucchini, unpeeled and cut in 1/2″ slices

8 oz. package cheese tortellini

1 medium green bell pepper, ribs and seeds removed, diced

2 Tbs. fresh basil, chopped

2 Tbs. fresh oregano, chopped

3 Tbs. fresh parsley, chopped

After removing the casings, brown the sausage until no longer pink in a large stockpot.  If using turkey sausage, add some olive oil to the pan to prevent sticking.  Remove sausage from the pan, and if using pork sausage, drain all but 1 Tbs. of fat from the pan.  Add the onion and garlic to the pan and cook over low heat until tender.  Add the beef broth, water, wine, tomato sauce, tomatoes with their juice, and sausage to the pan.  Bring to a boil, reduce heat and simmer for 30 minutes.  Skim fat from the top of the soup if necessary, and then stir in the carrots, zuchinni, green pepper, basil, oregano and parsley.  Simmer for 15 minutes, then add the tortellini and cook until tender.  Top each serving with parmesan cheese.  Serves 6.

*Note – the recipe actually called for 2 cups chopped, seeded, peeled tomatoes. Use those if it’s summer and they are ripe and juicy, otherwise I’d stick with canned, either 14oz. or 28 oz.

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{ 2 comments… read them below or add one }

Penny January 16, 2014 at 1:42 pm

Hilary’s right–this is a wonderful soup—a hot and wholesome meal. I have made it many times, and I’ve delivered it to many deserving souls, adding a packet of grated Parmesan along with the loaf of bread. When I have exhausted my repertoire and it is time for Round Two, this is the one they request!


Fran Frost May 18, 2017 at 11:24 am

This wonderfully colorful and hearty soup is as flavorful as it’s looks!! Each mouthful sinks right down to the soul giving comfort !! I will make this many times in the future for family. It will be one of the firsts to make for a weary friend!


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