Italian Sausage and Tortellini Soup


Italian Sausage and Tortellini Soup

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March 29, 2017

Italian Sausage and Tortellini Soup


1 pound sweet Italian sausage or chorizo sausage, casings removed

1 cup chopped onion

2 large garlic cloves, sliced

5 cups beef stock or canned broth

2 cups chopped tomatoes (about 3/4 pound)

1 8-ounce can tomato sauce

1 large zucchini, sliced

1 large carrot, thinly sliced

1 medium-sized green bell pepper, diced

1/2 cup dry red wine

2 tablespoons dried basil

2 tablespoons dried oregano

8 to 10 ounces purchased fresh cheese tortellini

Freshly grated Parmesan cheese


1Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

2 Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.