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.



Recipe from

Johnsonville Sausage

Recipe Time

Prep: 15 Minutes
Cook: 40 Minutes


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


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.



My Notes

Only you will be able to view, print, and edit this note.

Add Note