I have a soft spot in my heart for tortellini. There’s something about pasta all wrapped up with cheese that’s cozy and delicious – a perfect addition to a warm winter soup.
To stretch our grocery budget a bit, we used only a half pound of meat and half of the recommended tortellini and up the veggies. Easy ways to stretch meat and the can-be-pricey tortellini.
Italian Sausage Tortellini Soup - Adapted from The Cooking Chemist
- 1/2 lb. Italian turkey sausage
- 1 medium onion, diced (or 2 T dried, minced onion)
- 2 garlic cloves, minced
- 5 C beef broth
- 3/4 C water
- 1/4 C red wine
- 2 cans diced tomatoes, undrained
- 2 C quartered zucchini
- 2 C thinly sliced carrots
- 2 tsp. basil
- 1/2 tsp. oregano
- 8 oz. tomato sauce
- 4-8oz whole wheat tortellini
- 2 tsp. parsley
- pepper, to taste
Begin by browning the turkey sausage. We used ground turkey sausage from our freezer, already cooked & thawed.
Add the 2 C carrots, onion & garlic and sauté them just a bit until warmed.
Then, add the 2 cans of diced tomatoes (petite are always fun).
Stir in 5 C beef broth, 3/4 C water, 1/4 C red wine (or more broth), 8 oz. tomato sauce, and spices.
Bring to a boil, then reduce the heat and simmer uncovered for 30-40 minutes.
Stir in the zucchini (if using frozen, add at the same time as the tortellini), and simmer 30 minutes. Then, add in the tortellini, cook for 10 minutes, and prepare to serve.
Scoop into bowls, garnish with additional parsley if desired.