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Bowl of soup with tortelloni, sausage, zucchini and carrots.

Tortellini Soup with Sausage, Carrots, and Zucchini

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5 from 1 review

Super easy to prepare, this hearty soup is overflowing with both delicious flavors and textures.

  • Yield: 6 to 8 servings 1x


  • 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


  1. 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.
  2. 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
  3. 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).


Note on tomatoes: can substitute 2 cups chopped fresh tomatoes for canned; increase chicken broth by 1/2 cup.

  • Author: (By Lee Clayton Roper)
  • Category: Main dish, soups, easy entertaining