Italian Sausage Soup with Tortellini

Recipe of the Day (#ROTD)

A Kendall Oberto Recipe


1 pound sweet Italian sausage, casings removed

1 cup chopped onion

2 cloves garlic, minced

5 cups beef broth

½ cup water

½ cup red wine

4 large tomatoes – peeled, seeded and chopped

1 cup thinly sliced carrots

½ tablespoon packed fresh basil leaves

½ teaspoon dried oregano

1 (8 ounce) can tomato sauce

1 ½ cups sliced zucchini

8 ounces fresh tortellini pasta

3 tablespoons chopped fresh parsley


In a 5-quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

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.


I used about a clove of extra garlic. I used store bought beef broth vs. BTB because I thought it would mitigate having too much salt. I used 1 1/2 14 oz cans of petite cut diced tomatoes instead of fresh. Otherwise I made according to the recipe. I turned it down to low, kept it covered and let it marry for about 90 min after cooking time. I cooked the tortellini separately and placed it in the bottom of the bowl and poured hot soup over instead of including it in the soup.

Happy Eating!!


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