Sausage and Tortellini Soup

Sausage and Tortellini Soup Recipe
This phenomenal soup recipe gives your mouth an exquisite variety of textures and flavors.  Cheese tortellini is added to a delicate beef consommé.  A blend of veggies, herbs and spices only add to the mouth-watering appeal of this dish.  Once you add the Johnsonville Smoked Sausage, this soup goes from heavenly to absolutely divine.

Yield:

6

Recipe from

Johnsonville Sausage

Recipe Time

Prep: 15 Minutes
Cook: 40 Minutes

Ingredients

1 package (13.5 ounces) Johnsonville Three Cheese Sausage or Smoked Sausage
1 medium onion, chopped
1 cup diced carrots
3 garlic cloves, minced
2 tablespoons olive oil
1 can (28 ounces) diced tomatoes
3 cans (10.5 ounces, each) beef consommé
1 1/2 cups water
3 teaspoons chopped fresh parsley
1 teaspoon dried basil
1 bay leaf
1 medium zucchini, diced
1 package (9 ounces) refrigerated cheese tortellini
Grated Parmesan cheese

Preparation

On a cutting board, cut sausage links lengthwise into fourths, and then dice; set aside.  In a soup kettle or Dutch oven, sauté onions, carrots and garlic in oil until tender, about 5 minutes.  Add sausage, cook and stir for 2 minutes.  Stir in tomatoes, consommé, water, parsley, basil and bay leaf.  Bring to a boil; reduce heat.  Cover and simmer for 20 minutes.  Add zucchini and tortellini; simmer 10 minutes longer or until pasta is tender.  Discard bay leaf.  Ladle into serving bowls and sprinkle with Parmesan cheese, if desired.

 

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