March 3, 2021

Sausage Tortellini Soup

Vegetables, sausage and cheese tortellini in a flavorful broth. This Sausage Tortellini Soup will warm your soul!

Life

If you follow my blog, you know that I try to post recipes a few times a week. But, the last couple of weeks, I’ve been a little MIA. Not from cooking, but from editing photos and writing up recipes.

That is because a lot has come up in life the last few weeks. Mostly, exciting things that I can’t wait to share in the future as I’m able.

But, back to the reason you’re here: recipes. I have about 15 well-tested, tasty, photographed recipes ready to post. So today, I’m getting back to it.

Soup Season

When my husband and I were dating, he made me one of the best vegetable soups I had ever eaten. I may have fallen in love with him that day.

He still makes me that same vegetable soup several times a year. Maybe more. As soon as it starts turning cold in the fall, I ask him to make it. And that first soup officially starts “soup season” for us.

During soup season, which runs from about October to March, we have soup almost weekly. We’re constantly creating, experimenting, and tweaking. I’m actually not sure why I don’t most more soup recipes….

Over the past couple of years we have made Sausage Tortellini Soup numerous times, and it’s finally at a point where 1) I have written down what I did, and 2) I am proud to share the recipe!

Sausage Tortellini Soup

Meat

As the name states, this soup uses sausage. Ground, mild Italian sausage to be exact.

Can you use ground beef instead?

I have used ground beef before and it is not as good in the soup as it doesn’t have as much flavor as the sausage, and it tends to be drier than the sausage version.

Vegetables

This soup is packed full of vegetable goodness. It uses:

1 large onion
1 red bell pepper
1 green bell pepper
2 large carrots
4 Roma tomatoes

Broth and Spices

The thing that took me the longest to do with this recipe was to get the spice mixture just right. As soups are usually consumed in the winter when it can be harder to find fresh spices, I wanted to use dried spices.

I wanted a flavorful broth, but not so many dried spices floating around that it tasted like the lid fell of the spice jar when I was seasoning it. My goal was accomplished.

For the broth I use:

2 tablespoons pesto
6 cups beef broth (I do NOT use reduced sodium)
15 ounce canned tomato sauce
1/2 cup dry red wine

The spice mixture for the soup is:

4 cloves fresh minced garlic
1/2 teaspoon salt
1 1/2 tablespoons dried basil
1 tablespoon dried rosemary
1/2 tablespoon dried thyme
2 tablespoons dried oregano

Tortellini

This soup can be made with frozen or fresh tortellini. Honestly, the fresh tortellini tastes best. But, I often use the frozen as the fresh is not always available at my grocery store.

Although this Sausage Tortellini soup is quick and easy to make, it’s full of wonderful flavor. It makes a wonderful dinner, appetizer, or side dish!

Sausage Tortellini Soup

Vegetables, sausage and cheese tortellini in a flavorful broth. This Sausage Tortellini Soup will warm your soul!

5 from 1 vote

Course: Dinner

Prep Time: 15

Cook Time: 1

Servings: servings

Calories: 410

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Ingredients

1 pound ground mild Italian sausage
1 large onion diced
4 cloves fresh minced garlic
2 tablespoons pesto
4 Roma tomatoes chopped
1 red bell pepper chopped
1 green bell pepper chopped
2 large carrots peeled and cut into thin slices
6 cups beef broth
1 15 ounce can tomato sauce
1/2 cup dry red wine
2 tablespoons dried oregano
1 1/2 tablespoons dried basil
1 tablespoon dried rosemary
1/2 tablespoon dried thyme
1/2 teaspoon salt
12 ounces cheese tortellini fresh or frozen
fresh grated Parmesan cheese for serving
chopped Italian parsley for serving

Instructions

Heat a large pot over medium-high heat. Add sausage and saute until cooked through. Use slotted spoon to remove sausage from pot, leaving oils in the pot.
Add onion to pot and saute until softened, about 5 minutes. Add garlic and pesto and cook for 30 seconds.
Stir in sausage tomatoes, bell peppers, carrots, beef broth, tomato sauce, wine, oregano, basil, rosemary, thyme, and salt.
Reduce heat to a simmer. SImmer covered for 20 minutes, then remove lid and simmer an additional 20-30 minutes, or until vegetables are tender and soup is desired consistency (the longer it’s simmered the more thick it will become).
Add tortellini and simmer until tortellini is tender and cooked, about 5 minutes.
Serve with fresh grated Parmesan cheese and Italian parsley.