This sausage tortellini soup is easy to make with Italian sausage, vegetables, tortellini and a savory tomato-based broth. It's the perfect comfort soup for cold days
Cook Time: 30 minutesminutes
Total Time: 30 minutesminutes
Servings: 8
Ingredients
1poundmild italian sausage
1onion , chopped
2clovesgarlic, minced
½teaspoonKosher salt
¼teaspoonwhite pepper, or ground black pepper
32ouncesbeef broth
1(28-ounce) cancrushed tomatoes
1cupwater
½cupwhite cooking wine , or apple juice (optional)
12-16ouncescheese tortellini, refrigerated or frozen
Fresh grated parmesan cheese
Instructions
In a large pot, brown sausage over medium heat. Drain fat and add onion. Cook 2 minutes. Add garlic, salt, and pepper. Cook until onions are softened.
Stir in broth, tomatoes, water, wine, carrots, celery, Italian seasoning, and parsley. Simmer 20 to 25 minutes, or until the carrots are tender.
Add tortellini 5 to 10 minutes before serving and cook until tender. Season to taste. Ladle into bowls and top with parmesan and parsley.
Notes
To make in crockpot: Add ingredients to the crockpot and cook on high for 3-4 hours. I recommend cooking the sausage beforehand and adding the tortellini during the last half hour. Storage: This soup will keep in the fridge in an airtight container for about 3 to 5 days. Whenever I make soups with a tomato base, I like to use a glass container for storing so that it doesn't stain. Sometimes the soup will thicken up a bit in the fridge, so feel free to add a splash of broth when reheating to reach desired consistency.Freeze: If you are planning on freezing it, hold off on adding the tortellini. The pasta doesn't freeze well and will get mushy when reheating. Just freeze the soup in an airtight container without the tortellini. When ready to eat, boil some fresh tortellini while you reheat your soup. Then combine the two and you'll have fresh (not soggy!) soup in no time.