Italian Sausage Soup with Cheese Tortellini
This Italian Sausage Soup with Cheese Tortellini is a warm and cozy soup for those cold winter months. This hearty dinner is super filling!
ITALIAN SAUSAGE SOUP WITH CHEESE TORTELLINI
Feast or Famine. Half the year my husband is really busy with work and gone a lot and the other half he has a lot more leisure time to spend with us. Thank goodness because I was pretty fried there for a while. It takes about a week for us all to adjust to him being home more. It’s not that I don’t love my husband but I have my own schedule of things that I do everyday and it’s just a matter of saying, “Hey, are you coming with me to the gym? Whatcha doing today?” He’s been helping me a ton with the kids and we have been working out together which is why I can barely move today. But the one thing about having him home more is that I am cooking a LOT more than normal. Is that even possible?
Here’s a super hearty soup filled with sausage, cheese filled tortellini, and a ton of veggies. I know you probably all think I’m obsessed with sausage but my husband just happens to love it. I would be interested to see what it would taste like with chicken.
Start by browning the sausage and onions.
Simmer for 20 minutes.
SHORT ON TIME?
I often use the prechopped veggies in the produce section when I know I don’t have time to dice and chop all my veggies. For this soup I used prediced carrots and onion.
OTHER SOUP RECIPES:
- Cauliflower Soup
- Creamy Potato Soup
- Easy Tomato Soup
- Homemade Chicken Noodle Soup
- Chicken Tortilla Soup
- Slow Cooker Tomato Basil Parmesan Soup
- Zuppa Toscana Soup
- Egg Drop Soup
Italian Sausage Soup with Cheese Tortellini
This Italian Sausage Soup with Cheese Tortellini is a warm and cozy soup for those cold winter months.
Ingredients
- 1 pound Italian sausage (I usually use Jimmy Dean bulk sausage so I don't have to deal with removing the casing)
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 6 cups beef broth
- 2 (14.5 ounce cans) Italian diced tomatoes, undrained
- 1 (8 ounce can) tomato sauce
- 1 cup thinly sliced or diced carrots
- 1/2 tablespoon packed fresh basil leaves (or 3/4 teaspoon dried basil)
- 1/2 teaspoon dried oregano (or 1 1/2 teaspoons fresh oregano)
- 1 1/2 cups fresh green beans, trimmed (or sliced zucchini)
- 8 ounces fresh cheese tortellini pasta (can be found by the cheese...I used Buitoni)
- 1 tablespoon chopped fresh parsley (or 1 1/2 teaspoons dried parsley)
Instructions
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In a large pot, brown sausage and onions. Drain. Add the garlic and sautee for 30 seconds.
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Stir in beef broth, tomatoes, tomato sauce, carrots, basil, and oregano. Bring to a boil. Reduce heat; simmer uncovered for 20-25 minutes.
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Stir in beans, tortellini, and parsley. Bring to a boil and cook for 10-12 minutes or until beans and tortellini are tender. Sprinkle with Parmesan cheese on top of each serving. Serve with warm garlic bread.
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*Just be aware that if you save this soup for leftovers the pasta tends to drink up the broth so the result is a really thick soup if you eat it the next day.
Recipe Notes
Source: adapted from Allrecipes
Hey Christy, It’s been awhile since I made this soup and now that the weather is cooling off, I plan to make it this week. But when I was buying ingredients, I think the recipe is different! Didn’t it used to call for red wine? Can you remember how much? Did anything else change?
Thank you!
I think one of the cups of broth was red wine. I try not to use alcohol in cooking but you could definitely do 5 cups broth and 1 cup red wine.
WOW, can’t wait to make this soup. Could I use orzo pasta instead of that listed in the recipe?
Thanks, Jan
My family LOVES this soup! They ask for it summer and winter. Thanks for sharing something the whole family can enjoy! So much flavor.
Ooh you just reminded me I need to make it!
All I can say is WOW! This might be my favorite recipe on your blog and I’ve made many of them! I’ve made it twice in two weeks, once for company. I don’t know if it’s the wine mixed with the beef broth that puts it over the top but it’s incredibly delicious. Both times i’ve made it with the tortellini but you could easily sub in potatoes or white beans instead, for a little different version. Thanks for all your wonderful recipes and stories! This is my go to site whenever I need a new recipe. I’m making the blueberry lemon cheesecake bars this weekend to take to work on Easter. Can’t wait.
Thank you for your kind words!
Will be making this soup with my husband on Fridat night! Cant wait! Thankyou 🙂
Ooh good luck!
Made this tonight and it was one of the best soups I have ever had. I used green beans because that is what I had. I used low sodium beef base with water instead of beef broth and put a little extra water and base in instead of wine because I had none. I also used frozen tortellini that I put in frozen and let it cook with everything. Served it with parmesan cheese and some rustic bread. It was delicious. I get so tired of the same old thing. This was a nice change in the cold winter months. My husband who likes the basics even raved about it. Will be making this again. Thank you so much for sharing your recipe.
You’re welcome!
This soup is the most fantastic soup EVER! Pinned it. Keep up marvelous work at introducing us to delicious food, and making us become competent in the kitchen!
Thank you! You’re welcome!
I will definitely say this is Italian Wedding Soup with a twist certainly is a TWIST!. There is nothing here that even resembles the original soup. Call it an Anniversary soup for godsake.. Or Welcome home. Should not deceive people!!!
When I plugged everything into myfitnesspal to calculate calories, it’s giving a serving to be 370 calories (8 servings). Still not bad but not quite as low as I expected. 🙂 Can’t wait to try this tonight!