Sausage Tortellini Soup

Name: Sausage Tortellini Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 8 servings
Ingredients: 1 lb. Italian sausage; 1/2 large yellow onion; 3 medium size carrots; 4-6 garlic cloves; 1/8-1/4 teaspoon red pepper flakes; 1 14.5 oz. can fire roasted diced tomatoes; 1 28 oz. can crushed tomatoes; 7 cups low sodium beef broth; 1 teaspoon dried basil; 1 teaspoon dried parsley; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 small zucchini, sliced and quartered; 12 oz. refrigerated uncooked cheese tortellini

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Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
6 8 servings
Course
Main Course
Cuisine
Italian

Sausage Tortellini Soup

Victor Mills

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Sausage Tortellini Soup bursting with juicy Italian Sausage, pillowy, cheese tortellini and veggies swimming in a rich tomato broth infused with garlic, onions and Italian spices - all made in one pot! This Sausage Tortellini Soup can be made on the stove or slow cooker and belongs in your back pocket for all those busy nights or any time you crave something satisfyingly delicious!

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Ingredients

Servings

1 lb. Italian sausage, may sub lean ground beef/turkey - see notes
1/2 large yellow onion chopped
3 medium size carrots thinly sliced (1 1/2 cups)
4-6 garlic cloves minced
1/8-1/4 teaspoon red pepper flakes
1 14.5 oz. can fire roasted diced tomatoes, with juices
1 28 oz. can crushed tomatoes no salt/seasonings added
7 cups low sodium beef broth
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

ADD LATER:

1 small zucchini, sliced and quartered (1 1/2 cups)
12 oz. refrigerated uncooked cheese tortellini

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Instructions

Heat a large soup pot/Dutch oven over medium high heat. Add sausage and onions and cook for 3 minutes, while breaking up sausage. Add carrots, garlic and red pepper flakes and sauté an additional 2 minutes or until meat is cooked through.
Add all remaining soup ingredients EXCEPT tortellini and zucchini.
Cover with a lid and bring to a boil. Once soup is boiling, uncover, stir and reduce the heat slightly to avoid splattering. Simmer uncovered for 20-25 minutes or until the carrots are tender.
Add tortellini and zucchini and bring to a simmer for 5 minutes or until tortellini is tender.
Garnish individual servings with freshly grated Parmesan and mozzarella cheese.

Notes

This soup is so easy on the stove top that cooking it in the slow cooker doesn't necessarily make it easier, but the flavors do get to meld longer which tastes fabulous.
Use ground beef, turkey or chicken: Swap the Italian sausage with lean ground beef, turkey or chicken and season with ½ teaspoon dried fennel and additional red pepper flakes and Italian seasonings as needed at the end of cooking.
Use fresh, refrigerated cheese tortellini: it tastes far superior than dried tortellini.
Heat a large pot/Dutch oven over medium high heat. Add sausage and onions and brown.
Transfer sausage/onions to slow cooker along with all remaining soup ingredients EXCEPT tortellini and zucchini.
Cook on LOW heat for 6 - 7 hours or on HIGH for 3-4 hours OR until the carrots are tender.
Once carrots are tender and you are ready to serve your soup, add tortellini and zucchini to the slow cooker and turn the heat to HIGH if it had previously been on low. Cook for approximately 15 minutes or until the tortellini are tender. Take care not to overcook your tortellini because it will continue to cook just by sitting in the hot soup.
NOTE: Do not add tortellini to the slow cooker if you are not serving immediately to prevent tortellini from becoming soggy. Instead, turn slow cooker to warm if carrots are tender then turn to high when ready to add tortellini.