Italian Sausage & Tortellini Soup is a great recipe for when the weather starts to cool down a bit. The soup is a warm, hearty, filling dinner that doesn’t take all day to make and can be done in just one pan! So easy to make, easy to clean up, perfect recipe!!
I don’t remember how we came up with this one, but I was looking for a good soup to make one fall to go with the cooler weather that had moved in. We had some leftover sausage from making sausage biscuits and gravy one day, so decided to use that for something. I also really enjoy tortellini, because I love cheese and pasta. Then from there we tried to start putting things together. I looked up some soups online, and found some common ingredients in soups like this, and we just winged it.
Surprisingly, the soup was delicious! We had a few things that we had to tweak here and there, but overall, this was definitely a winner!
If you want to do this in just one pan, use a large stock pot or dutch oven. The first time we made this I browned to sausage in a different pan, but realize it could be done all in one so less mess. There are different ways to cook sausage, and some people cook it in the casing, some take it out. I always squeeze the sausage out of the casing and break it up when I put it in the pan. This makes it easier to brown because it’s already in smaller pieces.
Once the sausage is cooked through, remove it from them pan and saute the onion and garlic in the drippings left from cooking the sausage. Do this for just a few minutes, until the onions start to soften.
Stir in the beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato paste, and put the sausage back in the pot. Once this is all mixed together, bring it to a boil.
Reduce the heat to medium-high and simmer, uncovered, for 30 minutes. Skim the fat off the top of the soup as much as possible. Then stir in the zucchini and parsley and simmer covered for another 20 minutes.
Skim the fat off the top of the soup again, then add the frozen tortellini to the soup. Let this boil for about 10 minutes, or until the tortellini is cooked through.
Sprinkle the soup with the parmesan cheese and serve warm. A slice of fresh bread goes really well with this soup!
- 1 lb italian sausage
- 1 cup onion chopped
- 2 cloves garlic minced
- 5 cups beef broth
- 1/2 cup water
- 1/2 cup red wine
- 1 tomato diced
- 1 cup carrots chopped or shredded
- 1/2 tbsp basil
- 1/2 tsp oregano
- 12 oz tomato paste
- 1 1/2 cups zucchini sliced
- 3 tbsp parsley
- 8 oz tortellini
- 1/4 cup parmesan cheese
In a large stock pot or dutch oven, brown sausage
Remove sausage and set aside
Saute onions and garlic in drippings
Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato paste, and sausage and bring to a boil
Reduce heat, simmer uncovered for 30 minutes
Skim fat from the soup
Stir in zucchini and parsley
Simmer covered for 20 minutes
Add tortellini and cook another 10 minutes or until tortellini is cooked
Sprinkle with parmesan cheese