Sausage-Tortellini Soup

Recipe from

Southern Living

Recipe Time

Hands-on: 38 Minutes
Total: 1 Hours


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


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.

*1 lb. turkey Italian sausage may be substituted.


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.

Ryan Poe, Sonoma, California,

December 2009
My Notes

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

Add Note