To wrap up my fall posts featuring fresh zucchini, today I’m sharing this amazingly delicious, Italian-inspired Tortellini Soup with Sausage, Carrots and Zucchini.
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Tortellini Sausage Soup with Carrots and Zucchini
The weather in Denver is finally starting to feel like fall, and that means it’s one of my favorite seasons – soup! My husband Robert and I both love soup for dinner, especially on chilly fall and winter evenings. Tortellini Soup with Sausage, Carrots and Zucchini is one of our new favorites. Not only is it super easy to prepare, it’s overflowing with delicious flavors and textures.
I first had this soup at the beautiful Breckenridge home of good friend Carol McDermott. While she was preparing it, I could tell just from the list of ingredients that it would be scrumptious. Well, it didn’t disappoint! So much flavor going on in one bowl of soup.
Tortellini Zucchini Soup Ingredients
Italian sausage, onion, garlic, fresh carrots and zucchini are combined together with tortellini in a seasoned tomato-red wine broth. After simmering to allow the flavors to combine, this Italian-inspired soup is topped with freshly grated Parmesan cheese. What more could you ask for? Well, maybe a loaf of warmed, crusty bread and some butter on the side – and now you have a one dish, super delicious dinner!
Tips for Zucchini Italian Sausage Soup with Tortellini
A few notes on this dish:
- Use can use tortellini or its larger counterpart, tortelloni. Since they are larger, the latter results in a bit more filling soup.
- I cook the sausage, onion and garlic all together. You can cook the sausage separate from the vegetables, if you prefer (that’s how Carol does it).
- To make this dish vegetarian, omit the sausage, increase the vegetables a bit and use cheese tortellini or vegetable-stuffed tortelloni (like spinach and cheese).
Storing Italian Sausage Tortellini Soup
If making ahead, follow the instructions except do not add the tortellini and reduce the second cook time to 10 minutes. (As the soup sits, the pasta will absorb the liquid and become mushy.) Cool soup, then place in an airtight container and refrigerate. It will last up to 4 days. Reheat over medium heat, add tortellini and cook for 10 minutes, or until tortellini is al dente.
Can you freeze tortellini soup?
The best way to freeze this tortellini soup is without the tortellini, as pasta can become mushy when frozen and reheated. Place in an airtight container and refrigerate; once cold, freeze. Follow reheating instructions above under “storing,”
How long does Sausage Tortellini soup last in the fridge?
This soup will last up to 4 days in the refrigerator. Keep in mind that if the tortellini is in the soup, it’s likely to be a bit mushy.
What goes well with Tortellini Soup?
This soup is really a one pot meal. Here are a few ideas of what you could serve alongside:
Tortellini Zucchini Soup FAQs
I’m terms of the pasta you purchase at the grocery store in the US, the only difference between the two is size – tortellini are smaller than tortelloni. In Italy, they also can have different fillings. Both contain cheese; tortellini are likely to also be stuffed with some sort of meat (often prosciutto or other pork) while tortelloni tend toward vegetables.
Tortellini Soup with Sausage, Carrots, and Zucchini
Super easy to prepare, this hearty soup is overflowing with both delicious flavors and textures.
- Yield: 6 to 8 servings 1x
Ingredients
- 1 pound bulk Italian sausage (pork or turkey, spicy or mild)
- 1 cup chopped yellow onion (around 1/2 large)
- 1 heaping teaspoon chopped garlic
- 5 cups chicken broth
- 1/2 cup water
- 1/2 cup dry red wine
- 1 (15-ounce) can diced tomatoes, undrained (see Note)
- 1 (8-ounce) can tomato sauce
- 1 cup sliced carrot, larger slices cut in half
- 1 teaspoon Italian seasoning
- 8 ounces fresh tortellini (I like 5 cheese flavor) – can also use tortelloni
- 1 1/2 cups sliced zucchini, larger slices cut in half or quarters
- 1 large green or yellow or orange bell pepper, cored seeded and chopped
- 3 tablespoons chopped fresh Italian (flat leaf) parsley
- Kosher salt, to taste
- Fresh ground pepper, to taste
- Grated Parmesan cheese, for garnish
Instructions
- In a large stock pot, combine the sausage, onion and garlic over medium heat. Cook, stirring and breaking up the sausage with a spatula, until the onion is soft and the sausage is no longer pink.
- Stir in broth, water, wine, tomatoes (with juice), tomato sauce, carrot and Italian seasoning. Bring to a boil, reduce to a simmer and cook, uncovered, for 30 minutes. Stir occasionally
- Skim fat from top of soup (I use a paper towel). Stir in tortellini, zucchini, bell pepper and parsley. Cover and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper. Serve garnished with Parmesan cheese (or on the side).
Notes
Note on tomatoes: can substitute 2 cups chopped fresh tomatoes for canned; increase chicken broth by 1/2 cup.
- Category: Main dish, soups, easy entertaining
So delicious! Made this for a family gathering and there was NONE left.
Wonderful! I’m so happy that you and your family enjoyed our recipe.