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How to make Italian sausage tortellini soup
Making the soup isn’t difficult at all, but does require lots of chopping. Put on some Andrea Bocelli or Luciano Pavarotti music, grab your cutting board and chef knife and make the process entertaining.
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Gather all of the ingredients.
Peel and chop 1 cup of onions.
Peel and cut carrots into 1/4-inch slices. If your carrots are big, cut lengthwise and then slice.
Trim the ends of the zucchini, slice lengthwise and cut into 1/4-inch slices.
Cut the bell pepper, toss the seeds and trim away the membrane. A melon baller works well for this or just use a paring knife.
Chop the pepper into pieces.
Chop the fresh parsley. Mince the garlic if using fresh or for convenience, use purchased minced garlic. Jarred minced garlic

In a large soup pot, add the sausage and using a spatula or wooden spoon, break up and crumble the sausage.
Cook oven medium heat until the sausage is no longer pink.
Drain the sausage in a colander or on paper towels. You don’t want greasy oil floating in your delicious soup.
Add the onion to the pot and sauté until soft and translucent about 5 minutes. Toss in the garlic and cook for a minute more. 

Pour in the wine if using or you can substitute water.
Toss in the basil and oregano.

Add tortellini and cook until tender. See package for recommended cooking time.
Season to taste with salt and pepper. Using regular (not low-sodium broth) I needed no additional salt.
Top each serving with fresh Parmesan cheese.

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Italian Sausage Tortellini Soup
INGREDIENTS
- 1 pound Italian sausage, casings removed
- 1 cup chopped onion
- 3 cloves garlic, minced
- 5 cups beef broth
- 2 cups chopped tomatoes (I used canned diced tomatoes)
- 1 (8 ounces) can tomato sauce
- 1 large zucchini, chopped or sliced (I used frozen spinach and added it with the tortellini)
- 1 large carrot, sliced
- 1 green bell pepper, chopped
- 1/2 cup dry red wine or water
- 1/2 teaspoons dried basil
- 1/2 teaspoons dried oregano
- 10 ounce cheese tortellini
- 3 tablespoons fresh parsley or 1 tablespoon dried
- salt and pepper
- fresh grated Parmesan cheese
DIRECTIONS
- In a large soup pot, crumble the sausage and cook over medium heat until no longer pink, breaking apart the sausage as it cooks.
- Drain the sausage in a colander or on paper towels, and remove most of the drippings from the pot.
- Add onion and sauté until translucent, about 5 minutes. Add garlic to the pot and cook 1 minute more.
- Return sausage to pot, then add broth, tomatoes, tomato sauce, carrot, bell pepper, wine, basil, and oregano.
- Cover and simmer for 30 minutes.
- Add the zucchini and simmer an additional 15 minutes.
- Add tortellini and cook until tender using the package for recommended cooking time.
- Season to taste with salt and pepper.
- Serve with Parmesan cheese.
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Thank you for sharing your delicious soup recipe, it certainly is a keeper. I made it last night for dinner and we enjoyed the leftovers tonight. I have tried many of your recipes and have never been disappointed. Thank you again.
Hi Linda,
I so appreciate your kind words and that the soup was a hit with your family. Thank you for your visits and taking the time to leave your comment 🙂
Kindly, Lorraine
This sounds like a terrific recipe and I really love the fresh herbs. I’m sure this makes the meal light and flavorful with the sausage.
Thanks so much!
Hello Jane,
Thank you so much for stopping by and leaving your comment! 🙂
The soup is actually quite substantial and great year-round.
Hope you have a great week ahead!
Kindly, Lorraine
That looks like a wonderful winter soup, Lorraine! I am always open to suggestions for yummy soups!
Wow. This is what I want for dinner tonight.
Amalia
xo
Oh my goodness, this looks sooo good! I already added the ingredients to my grocery list for next week. I’ll let you know how we liked it. Thanks for sharing.
Hi Jan,
Thanks so much for stopping by! I am excited for you to make the soup 🙂 Let me know what you think.
Kindly, Lorraine
That soup looks really delicious. This time of year I am always craving soup.