Sausage and Tortellini Soup


This soup is so delicious.  The red wine and French onion soup give this soup a full bodied flavor, it will taste like you were simmering it all day long.

I not only love this soup for the delicious flavors and textures, but it comes together so easy.  It also makes a lot, so if you are feeding a crowd, this is the soup to do it with.

Be sure to serve with some nice crusty bread and a green salad.  It really couldn’t be any easier.


I like using the hot sausage.  I like a little spice every once in a while.


Chop your veggies….


Brown your sausage, and add your onions and garlic.  Once browned, drain off any excess fat.

Add the soup, water, tomato sauce, diced tomatoes, wine, carrots, Italian seasoning and sugar.

Mix well and bring to a boil.  Reduce the heat and allow the soup to simmer for about 30 minutes.  At this point you can skim off any extra fat that may have surfaced.


Stir in the zucchini and tortellini; simmer for about 10 more minutes. 

Ladle a serving into a bowl and top with a little bit of Parmesan cheese.  Enjoy this delicious little soup, and can you hurry up summer, I’m tired of being cold!!

Sausage and Tortellini Soup

1 pound Italian sausage (zesty hot or mild…to your taste)
1 cup sweet or white onion, chopped
1 or 2 garlic cloves, pressed
3 (14 1/2-ounce) can French onion soup
2 cups water
1 (8-oz) can tomato sauce
2 (14 1/2-ounces) can diced tomatoes, undrained (I used the basil and garlic flavored tomatoes…more flavor)
1 cup dry red wine
2 carrots, sliced
2 teaspoons Italian seasoning
1 tablespoon sugar
2 small zucchini, sliced
1 (9-ounce) package refrigerated cheese-filled tortellini
1/2 cup shredded Parmesan cheese

Discard sausage casings.  Cook sausage, onion, and garlic in a large stock pot over medium-high heat, stirring until sausage crumbles and is no longer pink; drain.  Return mixture to pan.  Stir in soup, water, tomato sauce, diced tomatoes, red wine, carrots, Italian seasoning and sugar; bring to a boil.  Reduce heat; simmer 30 minutes.  Skim off fat.  Stir in zucchini and tortellini; simmer for 10 minutes.  Sprinkle each serving with cheese.  Serves 12.

**If you want to freeze half of the soup for later, be sure not to put the tortellini in the soup.  Once you thaw the soup from the freezer, warm up on stove top and add tortellini at that time.

 

One Comment

  1. This soup looks delicious! I’ll have to freeze some so thanks for reminding me not to freeze the pasta.

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