Tortellini Soup with Sausage


Tortellini Soup with Sausage

Tortellini Soup with Sausage

Crisp, cool weather calls for warm, hearty soup like this dish.

                                  Barbara Onofrey is from Pennsylvania


Tortellini Soup with Sausage Recipe


Tortellini Soup with Sausage

1 lb. mild Italian sausage (or 1 lb. ground pork mixed with 1 Tbsp. ITALIAN SAUSAGE SEASONING)

1 cup chopped onion

1 clove garlic, minced

5 cups beef broth (or 5 cups water mixed with 2-3 tsp. BEEF SOUP BASE)

1/2 cup water

½ cup dry red wine (or ¼ cup balsamic vinegar + ¼ cup water)

1 28 oz. can chopped tomatoes

1 cup thinly sliced carrots (2 medium carrots)



1 can (8 oz.) tomato sauce

1 package (16 oz.) tortellini (fresh or frozen)

1 medium green bell pepper, chopped

1 ½ cups sliced zucchini (1 medium)

¼-1/2 cup freshly grated Parmesan cheese

 (* Penzeys spices)


In a stock pot, brown the sausage over medium-high heat, about 5 minutes, breaking it up and turning it over a few times during cooking.  Drain well, leaving ½ tsp. of drippings in the pot.  Set the sausage aside.

Reduce heat to medium, add the onion and garlic to the pot and cook until tender, 5-7 minutes, stirring regularly.  Add the broth, water, wine, tomatoes, carrots, HERBS, tomato sauce and sausage.  Bring to a boil and then reduce the heat to low and simmer, uncovered, for 30 minutes.  Skim off any fat.  Add tortellini and bell pepper, cover and simmer 15 minutes.  Add zucchini and simmer another 20-30 minutes.  Serve with Parmesan cheese and crusty bread.           12 servings


(Recipe for Tortellini Soup with Sausage was in the Penzeys Spice Catalog.)



  1. Kayla Jo says:

    Thank you so much for putting this up! I forgot my copy at my dad’s house, and I could not find this specific recipe on the Penzey’s site anymore.

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