Sausage Tortellini Soup

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Very good on a cold, rainy, wintery evening or any time. Great with garlic toast or 3 cheese french bread and a nice mellow, crisp white wine! Very filling. Sauce can be frozen, thawed and reheated a few days later. Seasonings blend even more.

Preparation time: 35 minutes
Cooking time:

Difficulty: Easy - for beginners
Serves: 6 1 1/2 cup servings

Dietary guidance: n 

Tags: soup ยท


1/2 lb bullk Italian Saugae or 1 lb link Italian sausage sliced into circles
1/2 cup chopped onion
1 cup sliced carrots
1 (28-oz) can tomatoe puree
1 (14 1/2-oz) can ready to serve chicken broth
2 cups water
1 tsp dried basil leaves
1 tsp dried marjoram leaves
1 tsp oregano leaves
1 tsp garlic powder/fresh garlic/garlic salt . . your choice
1/2 tsp salt
1/2 tsp ground black pepper
1 (9-oz) pkg refrigerated cheese-filled tortellini


1) In a Dutch oven, combine sausage and onion; cook over medium heat 8 mins or until sausage is no longer pink. Drain.

Transfer to slow-cooker

2) Add carrots. tomatoe puree, broth, water and seasonings Leave in crock pot 4 hrs or more on low to medium depending on how long you need it to cook.

Before dinner; In a large Dutch oven, bring 8 cups of water to a boil; add tortellini; return to boil and cook according to pkg directions. or until tortellini is tender. Drain.

Place desired amount of cheese-filled tortellini in a bowl, top with desired amount of soup/sausage mixture. Sprinkle dry or fresh shredded Parmesan cheese over soup, seve with Garlic bread and ENJOY!

Any leftover soup/sausage mixture can be frozen. Thaw and reheat when ready . . . Tortellini can be refrigerated up to one week to use again with reheating.


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