Sausage and Tortellini Soup Recipe - Allrecipes.com
Sausage and Tortellini Soup Recipe
  • READY IN 55 mins

Sausage and Tortellini Soup

Recipe by  

"This phenomenal soup recipe gives your mouth an exquisite variety of textures and flavors. Cheese tortellini is added to a delicate beef consommé. A blend of veggies, herbs and spices only add to the mouth-watering appeal of this dish. Once you add the Johnsonville Smoked Sausage, this soup goes from heavenly to absolutely divine."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. On a cutting board, cut sausage links lengthwise into fourths, and then dice; set aside.
  2. In a soup kettle or Dutch oven, saute onions, carrots and garlic in oil until tender, about 5 minutes. Add sausage, cook and stir for 2 minutes. Stir in tomatoes, consomme, water, parsley, basil and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Add zucchini and tortellini; simmer 10 minutes longer or until pasta is tender.
  3. Discard bay leaf. Ladle into serving bowls and sprinkle with Parmesan cheese, if desired.
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Reviews More Reviews

Oct 01, 2014

I made this recipe exactly as written and it was delicious! I have made similar soups in the past but using the Johnsonville smoked sausage made this one stand apart. You could taste the richness and depth of flavor in every single bite. If I had one critique it would be that the it was a bit oily. The next time I make this I will saute the onions, carrots, and garlic with the sausage which should yield enough grease without having to add the olive oil. This soup was packed full of flavor and left a lasting impression!

 
Oct 09, 2014

Good fall soup! I used Johnsonville Smoked Sausage, and I feel that using the Italian flavored sausage would be a better choice, flavor-wise. The smoked sausage has a meaty taste in the soup, but it doesn't add a flavor "kick" like a different selection would. I omitted the olive oil, because heating the sausage in the pan released more than enough drippings to saute the veggies, as I suspected it might. As a matter of fact, it was just a bit oily tasting, even, with no added oil. Other than that, I found the cooking times to be accurate, and it filled my 6 quart pot, so there are lefties for lunch! My only change was to use Italian style diced tomatoes. There is no need for any added salt, in my opinion, because the canned items have quite enough, and then some, for the veggies. This is a hearty soup that comes together quickly, once the prep is done.

 

9 Ratings

Oct 19, 2014

This was a great soup! I used a spinach and chicken ravioli instead of the tortellini and I forgot to put in the zucchini. Oops! We will definitely be making this one again. Next time we'll just cut the sausage pieces in half instead of quarters, I wanted bigger pieces in my bites. We served this with a fresh salad and a crusty bread. Delish!

 
Oct 17, 2014

I had this for lunch, and it was great. The weather is finally turning into the perfect weather for soup. The Johnsonville sausage really made this soup exceptional. I'm glad I have enough of this for lunch tomorrow!

 
Oct 17, 2014

This is a great soup for fall, it makes a perfect comfort food. I used Johnsonville's Smoked Sausages as I thought using the ones with cheese would make the soup to cheesy and provably a little bit oily. I added just one table spoon of olive oil to add flavor, the sausages are oily enough to stir fry the onion, garlic and carrots. I added the tomatoes and seasoned them with the mix for two minutes. The rest it's the same from the original recipe. My family and I really enjoyed it and will definitely make it again!

 
Oct 13, 2014

This soup is so simply to make in a very short time. It is very tasty. We loved it.

 
Oct 08, 2014

I can not rave enough about this soup, I'd give it 10 stars if I could! It is the perfect fall meal that you can make for your family even after a long day at work, it's so simple...but oh so good! I followed another reviewers advice and used the Johnsonville 3 cheese Italian Style Chicken Sausage, but I still used the beef consommé, and added in some celery. It was so delicious, served it with a loaf of crusty garlic rosemary bread!

 
Oct 06, 2014

Perfect fall soup! Husband approved! I used the New Orleans sausage, which gave a nice rich flavor to the soup. This recipe is now part of my recipe box favorites.

 

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Nutrition

  • Calories
  • 480 kcal
  • 24%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 24.8 g
  • 50%
  • Sodium
  • 1839 mg
  • 74%

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

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