Italian Sausage Soup with Tortellini

By Addie

Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite ingredients from an Italian kitchen. You can use sweet or hot sausage, depending on your tastes, and fresh herbs if you have them on hand.

Ingredients

• 1 pound sweet Italian sausage, casings
• removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red wine
• 4 large tomatoes - peeled, seeded and
• chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Details

Adapted from keyingredient.com

Preparation

Step 1

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
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REVIEWS: (964)

Divine! Sublime!! LOVED this soup!!! No changes needed though perhaps a suggestion? Use 6 cups of beef broth versus 5 and add only as much tortellini as you plan on eating at each serving. The pasta literally sops up the broth, so if you have leftovers (which are even BETTER the next day) you have no broth as the tortellini has absorbed it!

WOW! Delicious! Everyone LOVED this soup and went back for seconds. I served it with the foccacia bread recipe from this site, YUM! Only thing I changed was used broth instead of water and added 1 cup of spinach. To make it more practical I just used 3 cans beef broth which is a little over 5 cups. 2 medium sized carrots equals 1 cup and 1 medium sized zucchini equals 1.5 cups. I used petite cut diced canned tomatoes, drained - about a can and a half was perfect! DO NOT add any salt to this soup - I used low-sodium broth and it was a tad too salty for me. Thank you for this great recipe!

This is one of the best soups I have ever made! Quick tip-to peel your tomatoes slice a criss-cross on the top of the tomato and drop it into boiling water for just a few seconds, drain them and put them immediately in an ice bath. The skins will come right off, and then you can cut them in half and squeeze the seeds out. This is a must make!

This soup is absolutely amazing! The first time I made it I used canned tomatoes instead of fresh and sweet Italian sausage... The second time I used hot sausage and took the time to peel/seed fresh tomatoes...it was worth it! The second soup was much better! I found the canned tomatoes to overpower the broth... and the hot sausage added a great kick! I want to make it over and over... serve with crusty bread.

This is WONDERFUL. I have made this soup several times and it has turned out great every time. I have used both canned tomatos as well as seeding and peeling them myself. I don't think I noticed a distinct difference. Saves time to just used canned. This soup has great flavor - and is very filling. I have used it as the main course with some crusty bread!

I was encouraged to try this particular recipe based upon the enthusiastic reviews of my cooking club.Thank you for the recommendation, guys... and thank you so much for your submission Mary P.! I think this is a definite five- star- keeper recipe.

Here's my take on this wonderful recipe.....Used canned petite tomatoes,corn, Italian green beans and bow tie pasta....everything else was by the recipe!! FABULOUS!!!!!!!! The aroma in my kitchen even had the dogs mouth watering!!!

Really liked this recipe. I was afraid to add the wine because I don't cook with it usually but it would not have been as good without it. My whole family loved. Thanks!

I thought this was just ok, but Hubs particularly liked this as it is indicative of the rich, tomato-based, boldly flavored soups he's so fond of. I loosely followed the recipe, but used fresh herbs and my own tomato sauce from my garden rather than the fresh tomatoes and canned tomato sauce. This is the sort of good old-fashioned soup that begs to be tinkered with, using whatever you have on hand so everything gets used and nothing goes to waste. So many vegetables would work with this and a a can of cannellini or ceci (garbanzo) beans would be nice too. This is a little more "robust" than I personally tend to like, but after one spoonful just to taste (we're actually having this tomorrow) Hubs said, "Oh ye-aah. This is just the way I like it."

One of my new favorite soups! Even though I used diced canned tomatoes and dried herbs, I thought this soup was rich tasting. I mixed mild and hot sausage together to add a little more heat to the broth. I used a cheap red wine, and I don't think it made any difference in flavor. I also subbed 1 can tomato soup for the sauce because that's what I had. I used green beans instead of zucchini to save a trip to the store. Quick to put together and good enough for guests! Add some crusty French or Italian bread, and you've got a delicious meal for a cold nights' dinner. Thanks, Mary!

I used wine (as the recipe calls for) for the first time. HUGE difference. The flavor is much more rounded. Don't pass on the vino!! Family favorite! The only difference is I cook the tortellini separately and once I serve it into bowls I pour the soup over the noodles. Then the noodles don"t sop up the broth or get mushy. I always cook a double batch and freeze some. Although my family fights over who gets the leftovers so sometimes it doesn't make it to the freezer. :).