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Charlotte's Tortellini Soup

SUBMITTED BY: Charlotte

"This is a hearty and spicy soup that goes with a crusty Italian bread and a side salad."
PREP TIME  20 Min
COOK TIME  1 Hr 15 Min
READY IN  1 Hr 35 Min
SERVINGS & SCALING
Original recipe yield: 6 + servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 pound sausage
  • 1 cup chopped onion
  • 2 cups sliced carrots
  • 1 cup sliced celery
  • 6 cups beef broth
  • 1/2 cup red wine
  • 1 (16 ounce) can whole peeled tomatoes, with liquid
  • 1 cup ketchup
  • 1 teaspoon Italian seasoning
  • 2 cloves garlic, minced
  • 1 cup zucchini, sliced
  • 1 pound fresh tortellini pasta
  • 1 red bell pepper, diced
  • 1/4 cup chopped parsley
  • salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese

DIRECTIONS

  1. Brown sausage in pot; drain off fat. Add onions and saute until tender. Add carrots, celery, beef broth, red wine, tomatoes, ketchup, Italian seasoning, and garlic. Bring to a boil and simmer for 30 minutes. Skim away the fat from the soup.
  2. Stir in the zucchini, tortellini, red bell pepper, and parsley. (If you use fresh tortellini, cook them according to package directions.) Simmer, covered, for about 25-30 minutes or till the tortellini are tender. Season with salt and pepper. Sprinkle with cheese right before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2004 by Susanna
This soup is a winner. I made it for a church Soup Supper and everyone raved about it. The ketchup is the "secret ingredient" that gives it some real punch and flavor. Rich and delicious, with lots of fresh veggies. My husband, the soup conniseur, loves it!

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2003 by Nancy
This is one of our favourites. I did change a couple of things. I cook whole Italian sausages in the microwave; then slice them and brown them in a pan a bit. I do not add the zuchinni either. I also never add the pasta to the soup pot; it just absorbs all the broth. I add to the individual soup bowls. FRESHLY grated parmesan is amust. Thanks for a great meal.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2006 by The Glitter Girl
This was the first and by far the finest recipe I have made off of this site. Whenever I've served it to my family or dinner guests it is always extremely well received. In fact, my Grandfather literally cries if he finds out I made it and didn't invite him over. The base is so good and versatile, I've tried it with all kinds of different vegetables, stuff I had leftover in the fridge, etc... and it's still marvelous. The only changes I make consistently now - I like the sweet Italian turkey sausage in it, it's not so greasy, I usually do a mix of half beef broth and half vegetable broth and I always cook my tortellini before adding it at the end. And, for the people who can't seem to add the ketchup- try really hard to overcome your fear, you're missing out on one of the keys that adds a certain "richness" to this recipe and (in my opinion) makes it so exceptional. Thank you Charlotte!!!

3 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 451

  • Total Fat: 25.2g
  • Cholesterol: 54mg
  • Sodium: 1677mg
  • Total Carbs: 37.5g
  •     Dietary Fiber: 4g
  • Protein: 18.2g

VIEW DETAILED NUTRITION

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