Tortellini Soup with Italian Sausage
User Reviews
5
Tortellini Soup with Italian Sausage
Description
The soup begins by cooking Italian sausage with onion and garlic to build a savory foundation. The addition of carrots, green pepper, and zucchini introduces subtle sweetness and texture, which softens as the soup simmers. Crushed fire-roasted and Italian-seasoned tomatoes, plus tomato sauce, create a rich base, balanced by beef broth and water for body, with white grape juice adding a mild fruitiness that rounds out acidity.
Dried herbs such as basil and oregano provide classic Italian flavor notes, along with salt, pepper, and fresh parsley added toward the end for brightness. Cheese tortellini is added last, cooking just long enough to be tender without falling apart, imparting creamy pockets of cheese that complement the savory broth.
The finished soup is served with freshly grated Parmesan cheese, enhancing savory depth and melting slightly into the hot broth. This dish offers a satisfying combination of protein, vegetables, and pasta in a flavorful, warming broth.
Using large packages of tortellini and freezing portions can make preparation convenient. The white grape juice, though optional, noticeably enhances the balance of flavors and is worth including.
Ingredients
- 1 pound Italian sausage casings removed
- 1 onion choppped, medium
- 2 garlic minced, cloves
- 1 cup carrot matchstick or sliced
- 1/2 cup green pepper diced
- 1/2 cup zucchini diced
- 14.5 ounces fire roasted tomatoes
- 14.5 ounces tomatoes crushed, Italian seasoned
- 8 ounces tomato sauce
- 5 cups beef broth
- 1/2 cup water
- 1/2 cup white grape juice
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 3 teaspoons parsley chopped, fresh
- 20 ounces cheese tortellini refrigerated
- Parmesan Cheese for serving, freshly grated
Instructions
- In a large pot or dutch oven, cook the sausage, onion, and garlic over medium-high heat until the sausage starts to brown.
- Add the carrots, green pepper, and zucchini, stirring and cooking for another 2-3 minutes until the sausage is no longer pink.
- Add the crushed tomatoes, tomato sauce, beef broth, water, grape juice, basil, oregano, salt, and pepper, then reduce the heat to medium-low and cover. Simmer for 20-30 minutes until the vegetables are tender.
- Add the tortellini and simmer for 5-10 minutes, until the pasta is tender.
- Sprinkle the fresh parsley over the soup and taste and adjust seasoning. Serve with freshly grated Parmesan cheese.
Notes
- Include white grape juice as it adds a subtle sweetness that balances tomato acidity.
- Freeze leftover tortellini in portions to easily add to future soups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 Servings
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 60g | 20% |
| Protein | 30g | 60% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 93mg | 31% |
| Sodium | 2359mg | 98% |
| Potassium | 792mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 4194IU | 84% |
| Vitamin C | 21mg | 23% |
| Calcium | 235mg | 24% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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