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Spoon scooping Sausage Tortellini soup from a bowl
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Sausage Tortellini Soup

This Sausage Tortellini Soup combines savory Italian sausage, tender cheese tortellini, and vegetables in a rich tomato broth made with beef stock, red wine, and Parmesan. A long simmer develops deep, hearty flavor in every bowl.
Course Soup
Cuisine American
Keyword sausage soup recipes, tortellini soup recipes
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 580kcal
Author Kathleen

Ingredients

  • 1 pound Italian Sausage
  • 1 cup yellow onion chopped
  • 1 tablespoon minced garlic
  • 3 medium carrots, diced
  • 6 cups beef stock
  • 1 (15-ounce) can tomato sauce
  • 1 (14-ounce) can crushed tomatoes
  • 1/2 cup red wine
  • 1 zucchini diced
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon granulated sugar
  • 1 bay leaf
  • 1 cup Parmesan cheese, plus extra for passing
  • 1 (10-ounce) package fresh cheese tortellini
US Customary - Metric

Instructions

  • Heat a large pot over medium-high heat. Saute Italian sausage (1 pound), crumbling with a wooden spoon, until sausage is no longer pink. Transfer to a plate; set aside. Pour off and discard all but 2 tablespoons of pan dripping.
    Step 1 how to make sausage tortellini soup, Saute the Italian sausage.
  • Reduce the heat to medium and add the onions (1 cup) then cook for 3 minutes. Add the carrots (3) to the onions and continue to cook for 3 minutes. Stir in garlic (1 tablespoon) and cook until fragrant, about 1 minute.
    Step 2 how to make sausage tortellini soup with zucchini, Add and saute the aromatics.
  • Add the beef stock (6 cups), tomato sauce (1 can), crushed tomatoes (1 can), red wine (1/2 cup), zucchini (1), Italian seasoning (1 1/2 tablespoons), black pepper (1/2 teaspoon), sugar (1/4 teaspoon), bay leaf (1), Parmesan cheese (1 cup), and cooked sausage stirring to combine. Simmer, uncovered, stirring occasionally, for 40 minutes or until the soup has thickened and the vegetables are tender. Remove and discard bay leaf.
    Step 3 how to make sausage tomato tortellini soup, Add the rest of the ingredients except the tortellini. Simmer.
  • Add the tortellini (1 package) to the soup and cook until the pasta is tender about 8 minutes. Adjust seasoning. Ladle into individual bowls and serve, passing with extra Parmesan cheese.
    Step 4 how to italian sausage tortellini soup, Add the tortellini to the soup and cook.

Notes

  1. Get some good color on the sausage. Don’t just cook it until it’s no longer pink. Let it brown well so you get those flavorful browned bits on the bottom of the pot—they add tremendous flavor to the broth.
  2. Leave those sausage drippings in the pot. Sautéing the onion and carrots right in the drippings picks up all that savory flavor and starts building the soup from the very beginning.
  3. Give the broth its full simmer. That 40-minute uncovered simmer isn’t wasted time. It reduces and concentrates the tomatoey broth while the sausage, red wine, Parmesan, and seasonings meld together.
  4. Watch the tortellini closely. Add it only at the end and cook just until tender. Overcooked tortellini gets soft quickly, especially when it sits in hot broth.
  5. Making it for leftovers? Cook the tortellini separately. Add it to each bowl instead of the pot. This keeps the pasta from soaking up your flavorful broth and getting mushy overnight.
  6. Finish with a taste test. Italian sausage, Parmesan, and beef stock all contribute salt, so taste the finished soup before adding any extra.

Nutrition

Serving: 1/6 of the recipe | Calories: 580kcal | Carbohydrates: 42g | Protein: 29g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 1987mg | Potassium: 1100mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5313IU | Vitamin C: 18mg | Calcium: 276mg | Iron: 7mg