Italian Sausage and Tortellini Soup

This is a recipe I received from my neighbor Traci. Especially good on a cold winter night. Hearty and delicious!

Yield: 8 servings
Community Recipe from


  • 1 pound(s) hot italian sausage, casings removed
  • 2 cup(s) onion, chopped
  • 2 clove(s) garlic, minced
  • 1 tablespoon(s) dried italian-blend herbs
  • 1 quart(s) low-sodium beef broth
  • 2-14.5oz. can(s) diced tomatoes
  • 1-8oz. can(s) tomato paste
  • 2 cup(s) 2-small zucchini, sliced
  • 1 cup(s) carrots, sliced
  • 1 red bell pepper, chopped
  • 1/2 cup(s) red wine
  • 1-16oz. package(s) frozen cheese tortellini
  • salt & pepper to taste
  • parmesan cheese


  1. Brown sausage over medium-high heat until cooked, crumbling with back of spoon. I always season with a little salt & pepper when cooking meat, you may need to adjust seasonings later. Transfer sausage to a bowl and set aside, draining off all but 1-tbs. of drippings. Add onions and cook for 3 minutes. Add garlic and herbs to onions and cook for an additional minute, stirring constantly. Add beef broth, scraping up any bits from the bottom of the pan. Bring mixture to a boil, then reduce heat to medium-low. Add tomatoes, (I run them through the food processor) tomato paste, carrots and wine. Simmer soup mixture until carrots are almost tender, add bell pepper cook a little longer before adding zucchini (you don't want the zucchini to over cook). Stir in sausage. Meanwhile, cook tortellini according to package directions, minus 3 minutes. Drain tortellini and add to soup mixture. Simmer for at least 3 additional minutes Garnish with parmesan cheese. I serve it with Pepperidge Farm (my personal favorite) garlic or parmesan Texas Toast.

  2. Note: No exact measurements for salt & pepper.

December 2012

This recipe is a personal recipe added by SherryK1858 and has not been tested or endorsed by MyRecipes.

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