Italian Sausage Soup with Tortellini

    1 hour 40 mins

    This soup embodies all the wonders of Italian cooking: Italian sausage, garlic, tomatoes and red wines. Serve with hot bread and salad for a delicious meal. Garnish with Parmesan cheese.

    1895 people made this

    Serves: 8 

    • 450g sweet Italian sausage, casings removed
    • 1 cup chopped yellow onion
    • 2 cloves garlic, minced
    • 5 cups (1.25litre) beef stock
    • 1/2 cup (125ml) water
    • 1/2 cup (125ml) red wine
    • 4 large tomatoes - peeled, seeded and chopped
    • 1 cup thinly sliced carrots
    • 1/2 tablespoon packed fresh Italian basil leaves
    • 1/2 teaspoon dried oregano
    • 1 (250ml) can tomato sauce
    • 1 1/2 cups sliced zucchini
    • 230g fresh tortellini pasta
    • 3 tablespoons chopped fresh parsley

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. In a 5 litre Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
    2. Saute onions and garlic in drippings. Stir in beef stock, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
    3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

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    Reviews in English (1683)


    Divine! Sublime!! LOVED this soup!!! No changes needed though perhaps a suggestion? Use 6 cups of beef broth versus 5 and add only as much tortellini as you plan on eating at each serving. The soup literally sopes up the broth, so if you have leftovers (which are even BETTER the next day) you have no broth as the tortellini has absorbed it! Thanks to Mary P - my hat's off to you!!!!  -  19 Jan 2010  (Review from Allrecipes US | Canada)


    WOW! Delicious! Everyone LOVED this soup and went back for seconds. I served it with the foccacia bread recipe from this site, YUM! Only thing I changed was used broth instead of water and added 1 cup of spinach. To make it more practical I just used 3 cans beef broth which is a little over 5 cups. 2 medium sized carrots equals 1 cup and 1 medium sized zucchini equals 1.5 cups. I used petite cut diced canned tomatoes, drained - about a can and a half was perfect! DO NOT add any salt to this soup - I used low-sodium broth and it was a tad too salty for me. Thank you for this great recipe!  -  15 Sep 2006  (Review from Allrecipes US | Canada)


    This is one of the best soups I have ever made! Quick tip-to peel your tomatoes slice a criss-cross on the top of the tomato and drop it into boiling water for just a few seconds, drain them and put them immediately in an ice bath. The skins will come right off, and then you can cut them in half and squeeze the seeds out. This is a must make!  -  12 Jul 2003  (Review from Allrecipes US | Canada)