Italian Sausage & Tortellini Soup

For many, soup is the ultimate comfort food, whether it is a soothing light stracciatella or a hearty pasta e fagioli.

When the weather turns cold, nothing satisfies quite like a hot and hearty cup of soup. And that’s just what you’ll enjoy with this Italian sausage and tortellini soup. I serve it with simple to make mozzarella biscuits or rustic ricotta biscuits.

Ingredients:

  • 1-pound Italian sausage, casings removed
  • 1-cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 5 cups beef broth
  • 2 cups canned diced tomatoes
  • 1 (8 ounce can) tomato sauce
  • 1 cup thinly sliced carrots
  • 1/2-cup water
  • 1/2 teaspoon oregano
  • 1 tablespoon basil
  • 2 cups, thinly sliced zucchini
  • 3 tablespoons chopped Italian parsley, plus more for garnish
  • 9-oz. pkg, fresh cheese tortellini
  • Parmesan cheese, grating for the final touch
  1. Using a large soup pot, brown sausage on medium-high heat. Transfer to a plate. Using same pot, cook onions and garlic, stirring occasionally, until tender, about 5 minutes. Add red wine, stirring to scrape up the tasty brown bits remaining in pan from sausage. Cook until wine is reduced by half.
  2. Stir in the broth, diced tomatoes, tomato sauce, carrots, water, oregano, basil and cooked sausage. Bring to a boil. Reduce heat, simmer, uncovered 30 minutes.
  3. Stir in zucchini and parsley, simmer covered 10 minutes. (If I’m making this in advance, I stop here, let it cool and store in refrigerator. On the day I’m going to serve it, I bring the soup to a simmer and then follow the next step). 
  4. Add tortellini, simmer, covered 8-10 minutes.
  5. Ladle hot soup into bowls, top with grated Parmesan and chopped Italian parsley. Serve with biscuits. of your choice.
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