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Sausage-Tortellini Soup

Hands-on time 38 mins
Total time 1 hr
Yield Makes 4 qt.


  • 1 1/2 pounds hot Italian sausage, casings removed*
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 (15-oz.) cans Italian-style stewed tomatoes
  • 1 (16-oz.) bag frozen cut green beans
  • 1 (8-oz.) package sliced fresh mushrooms
  • 1 (8-oz.) can tomato sauce
  • 4 beef bouillon cubes
  • 3 carrots, sliced
  • 3 medium zucchini, quartered and sliced
  • 1 cup dry red wine
  • 2 teaspoons dried Italian seasoning
  • 1 (20-oz.) package refrigerated cheese-filled tortellini
  • Freshly grated Parmesan cheese

How to Make It

  1. Sauté sausage, onion, and garlic in a Dutch oven over medium heat 8 minutes or until sausage crumbles and is no longer pink; drain. Stir in tomatoes, next 8 ingredients, and 10 cups water; bring to a boil. Cover, reduce heat to low, and cook 20 minutes or until carrots are crisp-tender.

  2. Cook tortellini according to package directions; drain. Stir into soup just before serving. Serve with Parmesan cheese.

  3. *1 lb. turkey Italian sausage may be substituted.

Cook's Notes

Make this soup ahead of time and freeze it until you're ready for it. Prepare this soup through Step 1 to freeze. Don't cook and add the tortellini until you've reheated the soup.