Sausage-Tortellini Soup



Makes 4 qt.
Total time: 1 Hours

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.