Italian Sausage Soup with Tortellini Recipe - Allrecipes.com
Italian Sausage Soup with Tortellini Recipe
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Italian Sausage Soup with Tortellini
This traditional, hearty soup is a meal all by itself. See more
  • READY IN ABOUT hrs

Italian Sausage Soup with Tortellini

Recipe by  

"This soup embodies all the wonders of Italian cooking: Italian sausage, garlic, tomatoes and red wines. Serve with hot bread and salad for a delicious meal. Garnish with Parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 35 mins

Directions

  1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
  2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
  3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2010

Divine! Sublime!! LOVED this soup!!! No changes needed though perhaps a suggestion? Use 6 cups of beef broth versus 5 and add only as much tortellini as you plan on eating at each serving. The soup literally sopes up the broth, so if you have leftovers (which are even BETTER the next day) you have no broth as the tortellini has absorbed it! Thanks to Mary P - my hat's off to you!!!!

 
Most Helpful Critical Review
Oct 29, 2003

This was a good soup but it's not on my "favorites" list. I made this with hot italian sausage since that's what hubby likes. Mine turned out a little on the salty side, but I ran out of beef broth and had to add a little chicken stock...so that may have been why. I didn't have the fresh tomatoes so I used canned (which I like) and used a 6 oz can of tomato paste since I was out of tomato sauce. My husband enjoyed this and asked me to hold on to the left-overs for him. I like all of the ingredients that went into this soup, so I'm not sure why I didn't enjoy it more. I've been eyeing this recipe for a long time..so I'm glad I gave it a shot. Thanks Mary.

 
Sep 21, 2006

WOW! Delicious! Everyone LOVED this soup and went back for seconds. I served it with the foccacia bread recipe from this site, YUM! Only thing I changed was used broth instead of water and added 1 cup of spinach. To make it more practical I just used 3 cans beef broth which is a little over 5 cups. 2 medium sized carrots equals 1 cup and 1 medium sized zucchini equals 1.5 cups. I used petite cut diced canned tomatoes, drained - about a can and a half was perfect! DO NOT add any salt to this soup - I used low-sodium broth and it was a tad too salty for me. Thank you for this great recipe!

 
Dec 10, 2004

This is one of the best soups I have ever made! Quick tip-to peel your tomatoes slice a criss-cross on the top of the tomato and drop it into boiling water for just a few seconds, drain them and put them immediately in an ice bath. The skins will come right off, and then you can cut them in half and squeeze the seeds out. This is a must make!

 
Jan 21, 2004

This soup is absolutely amazing! The first time I made it I used canned tomatoes instead of fresh and sweet Italian sausage... The second time I used hot sausage and took the time to peel/seed fresh tomatoes...it was worth it! The second soup was much better! I found the canned tomatoes to overpower the broth... and the hot sausage added a great kick! I want to make it over and over... serve with crusty bread and the rest of the bottle of wine ;)

 
Jan 21, 2004

ABSOLUTELY FABULOUS!! SERVE WITH CRUSTY BREAD AND BUTTER. CAN USE DRIED HERBS. DON'T ADD MORE SALT OR PEPPER AS IT IS SPICEY AS IS FOR MOST FOLKS. I THICKENED IT A LITTLE WITH A TB. OF CORNSTARCH, BECAUSE WE LIKE OUR BROTH A LITTLE THICKER. ALSO USED 16 OZ. OF FROZEN TORTELLINI.

 
Jan 02, 2007

I used 4 links of spicy italian sausage, used 2 cups of chicken broth for some of the beef becasue I had some in the fridge, omitted the water, used a shiraz for the wine & increased it a bit, used dry basil, used frozen squash slices for the zuchinni, added some frozen sugar snap peas (cut in half), used parmesan-filled tortellini & added additional liquids because I made some additions to the recipe. (talk about a run-on sentence...I can feel all you English teachers wincing! LOL) This made a huge pot so I pulled enough out to feed hubby & I & then added the tortellini to our portions. (I didn't want the tortellini to get sogged out if frozen in soup)...freezing the rest before the peas & squash were fully cooked. It should be good as new when thawed. Served it w/ some parmesan breadsticks, a glass of shiraz & a salad....thanks Mary P!

 
May 26, 2006

This is WONDERFUL. I have made this soup several times and it has turned out great every time. I have used both canned tomatos as well as seeding and peeling them myself. I don't think I noticed a distinct difference. Saves time to just used canned. This soup has great flavor - and is very filling. I have used it as the main course with some crusty bread!

 

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Nutrition

  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 19.1 g
  • 6%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 14.6 g
  • 29%
  • Sodium
  • 1145 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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