Sausage Tortellini soup is full of delicious flavors. Packed with tortellini, sausage, and zucchini, everyone will want the recipe.
Tortellini and Sausage Soup. It is probably the recipe I have had the most requests for. Everytime I have made it someone or multiple someones ask me for the recipe. Yes, it is that good.
Especially on a cold night, this soup will warm you up and fill you up at the same time! It is a great recipe to share with friends and neighbors who are under the weather. They always love it!
I usually use a sweet Italian sausage but a spicy one would be yummy too. In addition to the tortellini it has carrots, tomatoes and zucchini. And you can top it off with some shredded Parmesan cheese.
Check out more of my favorite hearty soup recipes:
Sausage Tortellini Soup Recipe
Sausage Tortellini Soup
Ingredients
- 1 lb. sweet Italian sausage
- 1 cup carrots thinly sliced
- 1 cup chopped onion
- 2 cups tomatoes chopped
- 2 cloves garlic chopped
- 1/2 tsp. dried basil
- 1/2 cup water
- 1/2 tsp. oregano
- 5 cups beef or chicken broth
- 1 - 8 oz. can tomato sauce
- 29 oz. can crushed tomatoes
- 1 1/2 cups sliced zucchini
- 8 oz. fresh meat or cheese tortellini I use cheese
- Grated Parmesan cheese
Instructions
- Brown sausage, remove from pan and drain.
- Set aside.
- Saute onions and garlic until tender.
- Add water,broth, carrots, tomatoes, basil, oregano, tomato sauce and sausage.
- Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes.
- Skim off any fat and stir in zucchini and tortellini.
- Simmer for an additional 20 minutes or until tortellini and zucchini are tender.
- Garnish with Parmesan cheese.
Nutrition
Shared at: 504 Main**Tater Tots & Jello*Six Sisters Stuff *Family Ever After*I Heart Nap Time *Nifty Thrifty Things
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That soup sounds fabulus. Especially with the nights and mornings being cooler. I’ll have to convert it to points in WW, but I bet it would work great! THANKS for sharing!
Robyn
I have really enjoyed your blog. You have great ideas and I think I am going to make your soup, popcorn and your fun mums in a pumpkin this week! Thanks for the inspiration.
Do you use the beef or chicken broth when you make yours and is there a substition for the white wine?
Thanks
Jamie »
I use beef broth and if you aren’t using wine just add in more beef broth to replace it – enjoy!
I think I have made that bread before. I got the recipe in one of those little cookbooks you buy at the grocery store, the ones by the checkout. I took them to work once and was accused of buying them, so I took them with the book the next time. The women raved over how they looked like the photo in the book. I have made the almond bark covered popcorn, too. I use lightly salted dry roasted peanuts and the small M&M’s in there. The mix is really great at Christmas with the colored M&Ms. I love this blog, thanks for sharing!!!
I was wondering what the quantities were for the candy corn popcorn. I know Walmart sells Almond bark (I think 1 1/2 pounds) but I want to ensure I am doing the right quantities. Also, you indicated a large bag of popcorn. I can certainly eyeball the candy corn but the other two are important so it isn’t too sweet. Thanks!!!
Hi,
Love your site. I was wondering the same thing as the above comment. Can you be a bit more specific on quantity so I can make plans to make the popcorn?
Thanks!
I used about 16 cups of popped popcorn to a package of almond bark – hope this helps. Enjoy!
Would you be able to tell me exactly what Almond Bark is. Someone mentioned they have it at Wal-Mart–what section would it be in and is it called “Almond Bark”? It is something new to me and I just want to make sure I get the correct ingredient.
Thanks for your help.
In the updated version it doesn’t show white wine that one of the older reviewers mentioned. Is this in the revised recipe the water. It looks delicious, going to try next week.
The original recipe had it but I know just use water instead.
I have some tortellini and sausauge in my freezer right now. This will be a perfect way to use them!
Enjoy dinner!!
Disney on Ice sounds so fun! I can’t wait until my baby is a little older and gets the magic of the holidays…I think Christmas is going to be fun this year though. 🙂 This soup looks amazing, I think it’s going on my menu plan for next week. Thanks for sharing!
This looks like it would be so yummy on a chilly day! I would LOVE for you to link this up at my Ginger Jamboree Link Party!!
I made this last night for my man-boys and they loved it! I love the local store in Vancouver, Chucks Produce! I picked up the fresh ingredients there and learned that Chucks does not sell pork products. Therefore, I tried the chicken italian sausage and it was awesome! Chucks is closed on Saturdays; however, I believe that for those in Portland a quick trip across the bridge to visit this store would be time well spent. Thanks for the great recipe Leigh Ann!
So glad you enjoyed the soup. I’ll have to make a trip across the river and pay Chuck a visit!
I suggest that you go around lunch time, they have an awesome deli and great place to sit and eat. Enjoy!
Made this tonight with hot Italian sausage and my husband both agreed it was insanely delicious!!! This will be on the regular meal plan for sure 🙂
So glad it was a hit! Will have to try the hot Italian Sausage.
Thanks Leigh Anne for a great recipe. Made it tonight and it was delicious, my husband had w big bowls. It tasted so good on a cold night.
So glad you enjoyed it!
I’m never sure how to cook the Italian sausage…do you keep it in the casing while cooking, or remove from casing before cooking for the sausage/tortellini soup?
I buy the bulk, ground up sausage so it doesn’t have a casing on it. But if I was using a sausage with a casing I would remove the casing and cook up the sausage like hamburger meat.
Have you slightly changed the recipe? I thought originally there was white wine and a 29 oz. can of crushed tomatoes. Either way, it’s one of my favorite soup recipes.
You are right. I hired someone to go in and reformat my recipes and that must have gotten left off – sorry about that!
We love this soup too!!!
Can’t wait to make this for a party. Do you think I could make it the day before, refrigerate, put it in a crock pot to reheat on low for 3 hours or so (double batch) and then serve?
Lexy, it will work fine, just don’t put the tortellini in until the last hour or so.
Making this soup this week!! Sounds so yummy!!