Italian Sausage And Tortellini Soup

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Who: American Legion Post 1994 Auxiliary, Keyesport, IL
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Italian Sausage And Tortellini Soup


  • 1 lb. sweet Italian sausage casing removed
  • 1 lg. onion chopped
  • 2 lg. cloves garlic thinly sliced
  • 5 C. beef broth
  • 2 C. diced, peeled tomatoes, canned or fresh
  • 1 (8-oz.) can tomato sauce
  • 1 med. zucchini chopped
  • 1 lg. carrots thinly sliced
  • 1 med. green bell pepper diced
  • 1 box frozen, chopped spinach
  • 1/4 C. dry red wine (opt.)
  • 2 T. dried leaf basil
  • 2 T. dried leaf oregano
  • 8-10 oz. fresh cheese tortellini
  • Parmesan cheese freshly grated


  • Sauté Italian sausage in a heavy kettle or Dutch oven over medium-high heat until cooked through, breaking up with the back of a spoon, about 10 minutes.
  • Using a slotted spoon, transfer sausage to a bowl.
  • Pour off all but 1 T. fat from the pan.
  • Add onion and garlic to the pan and sauté until tender, about 5 minutes.
  • Return sausage to pan. Add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, spinach, wine, basil and oregano.
  • Simmer until vegetables are tender, about 35 minutes.
  • Add tortellini and cook till done.
  • Season the soup with salt and pepper, to taste.
  • Ladle soup into bowls and sprinkle with Parmesan cheese.