Hands-on Time
38 Mins
Total Time
1 Hour
Yield
Makes 4 qt.

How to Make It

Step 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.

Step 2

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

Step 3

*1 lb. turkey Italian sausage may be substituted.

Chef'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.

Ratings & Reviews