I have a confession to make: I’m in the midst of a weather identity crisis. I’m a girl who grew up with 4 distinct seasons, who craves that change every couple of months. Well, now I live in a land where if it’s not too hot to go outside, it’s too rainy to go outside; yeah, there are a few magical weeks in the “spring” and “fall” when the weather is fabulous and relatively mosquito-free. But there just aren’t those breathtaking weeks in the spring when all the trees are blooming. The colors don’t really change in the fall–it’s just like one day, all the leaves have fallen off the trees. It’s devastating.
Throw in the bipolar weather and all is not well in my world! This is the middle of October and it is hot. So…I’ve started cranking my air conditioner waaaaaay down low. Like “That Snuggie is looking good!” low. Like “Is she going through premature menopause?” low. Like “Let’s call child services because this girl is putting her 2-year-old in footie pajamas when it’s 90 degrees outside” low. But I have needs! This is soup season and it has been WAY too long since I’ve had soups simmering in my kitchen. I honestly don’t care anymore if my utility bill is ridiculous. I’ll tell you what’s ridiculous: any temperature over 83 degrees in October. There. I said it. Soup’s on, baby.
When I started my family/personal blog a few years ago, I occasionally posted my favorite recipes to share with my friends and family (yeah, look where that got me! 🙂 ). This was not only one of the first that I shared, but also one of my favorites. Ever. Of all-time. I got this recipe from my friend Jen and along with my friend Lisa’s breadsticks, it is pretty much the perfect meal. It’s my go-to meal to take to friends who are sick or sad. I make it for my family when we’re celebrating–I mean, really, there’s no bad time to make this soup and I’ve yet to find someone who doesn’t just about die with happiness when they eat it.
Ingredient Notes
- Italian Sausage – Italian sausage is usually found in links. To remove the casings, you can either use a sharp knife to cut all the way down the sausage and peel the casings off, or you can snip one end with a pair of kitchen shears and squeeze it out. Make sure to check your labels, as Italian sausage comes in sweet (which is mild) and hot (spicy) versions. I prefer sweet, but if you like heat, go for the spicy version.
- Apple Cider – Apple cider as in unfiltered apple juice, NOT apple cider vinegar. If you can’t find apple cider, apple juice will work.
- Cheese Tortellini – Fresh works well, but be sure to check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini.
Instructions
- To get started, you’re going to need about 1/2 pound of sausage or 3 links of Italian sausage, an onion, and some garlic. Heat a large soup pot or Dutch oven over medium heat and crumble the sausage into the preheated pot.
- If your sausage is pretty fatty, you’ll want to drain it when it’s about halfway cooked. Meanwhile, chop an onion and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.
- Add a can of diced tomatoes, a small can of tomato sauce, some apple juice (don’t forget this or leave it out because you think it’s weird–you’ll be sad if you do!), water, and a quart of chicken broth. Also add in a cup of chopped carrots and a teaspoon each of oregano, and basil.
- Cover and simmer for 20 minutes. While that’s simmering, shred two medium zucchini, measure out two tablespoons of parsley, and round up 10 ounces of cheese tortellini. When the soup has simmered for 20 minutes, add the zucchini and parsley (NOT the tortellini). Simmer for 10 minutes, then add the tortellini and simmer for another 8-10 minutes or until the tortellini is tender.
- Serve with bread and freshly-grated Parmesan.
Serving Suggestions
Tortellini sausage soup is great with these Homemade Breadsticks. If you’d like to make these, start the dough first, then prepare the first “phase” of the soup while the dough is rising. While the soup is simmering, twist the breadsticks, let them rise, and they’ll be done baking about the same time the soup is done.
Other options for easy bread sides include homemade garlic bread using this Homemade Garlic Bread Seasoning, One-Hour Dinner Rolls, or this Easy No Knead Overnight Artisan Bread.
Frequently Asked Questions
- Can I make this ahead of time? Of course! Allow the finished soup to cool completely and store in an airtight container in the fridge. Reheat small portions in the microwave, or reheat the whole batch on the stovetop.
- Can I freeze this black bean soup? Yes! Soup in general makes a great freezer meal and this one is no different. For easy reheating, freeze individual soup pucks in silicone muffin trays or my favorite Souper Cubes, then store in a zip top bag in a freezer. Pull out as many as you need for a serving and heat in the microwave or on the stove top.
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Tortellini Sausage Soup
- Total Time: 55 minutes
Description
Hearty and satisfying, this is one of our all-time favorite soups!
Ingredients
- 3 links Italian sausage
- 4 cloves pressed garlic
- 1 onion, diced
- ½ cup water
- 1 quart chicken broth
- ½ cup apple cider (NOT apple cider vinegar)
- 1 16-ounce can diced tomatoes
- 1 8 ounce can tomato sauce
- 1 cup sliced carrots
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 medium zucchini, grated (great way to use your food processor if you have one
- 8–10 ounce package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)
- 2 tablespoons dried parsley (yes, that’s two tablespoons)
- kosher salt and black pepper
Instructions
- If you’re using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.
- Chop onion and add to pot with garlic and a drizzle of olive oil. Continue cooking until onions are translucent and your sausage is cooked.
- Add tomatoes, tomato sauce, cider, water, chicken broth, carrots, oregano, and basil. Sprinkle with kosher salt and black pepper. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so.
- Add the tortellini and cook until tender, taste and then add additional salt and pepper to taste.
- Serve with bread and freshly-grated Parmesan.
Notes
- If you need to thin out leftovers, just add a little additional broth.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Questions & Reviews
I made this sausage soup last night and it was delicious! I did just cut up the zucchini instead of grateing it . It was VERY COLD here and this hit the spot with hot bread from the oven! YUMMY!
Thanks..
Charlene
I made this last night for dinner, and my whole family of picky eaters loved it! It was delicious! I’m so excited to make it again. Thank you for this recipe!
Do you use hot or sweet Italian sausage? Thank you so much! I can’t wait to try this!
Ok–this probably sounds like a stupid question. Can I use the Jimmy John Italian sausage? It comes in a 16oz tube…not in links…
Sure! As long as it’s Italian sausage, you’ll be fine. 🙂
So I have to say this is one of my all time favorite recipes that is on your site, although I really do have MANY favorites! Ive made it at least 20 times over the course of this last year, when I fist stumbled upon your blog. I always wondered what the deal was with the apple cider, but like a good recipe follower I never omitted it (mostly because Kate was admit not to:) I have always bought apple cider in the plastic bottle, the one that sits next the the apple juice and tastes just like apple juice. I have also used just regular apple juice in a pinch and even went as far as to use the packet spiced apple cider mix. My point here is it always turns out great and my family devourers it. Although this last time I made it I used the REAL stuff, the jug you get from your farmers market after going to the pumpkin patch (well that my story at least:), and HOLY SMOKES what a difference!! It seriously made all the flavor of the spices just POP! It was more amazing that what it normally is (and I really didn’t think that was possible) SO now I know what ‘the deal’ is with the apple cider, it’s the secret ingredient! 🙂 Now Im off to go freeze a bunch 1/2c portion of the ‘real stuff’ so I always have it on hand. Thank you both for this fantastic recipe!!!
Thanks for the clarification on the cider! 🙂 Where I live I can find cider year round (although it is much more expensive than regular juice!), but I will pay the extra if it makes that much of a difference! 🙂
Great idea about freezing the apple cider…I’ll have to remember that this fall!
My family loves this soup (I’ve made it every winter since you posted it!) and I made a double batch over the weekend to share with family…it’s dinner tonight, I cannot wait! **I cook the tortellini on it’s own and just put it in the bowl before adding the soup, so it doesn’t soak up all of the liquids, while storing**
I made this tonight for the second time. I used bow tie pasta instead of tortellini because the hubby doesn’t like tortellini. I added 1/2 cup of quinoa and 1 cup of water. Then cooked everything in my electric pressure cooker. Turned out amazing that way. Cooked really fast (9 minutes) and the pressure cooker forces all the flavors together. Although it came out more like a pasta/casserole type dish heather than a soup. Still delish.
Made it and it is delicious! Lots of flavor, easy to prep and just about an hour to make. Did not have apple cider and substituted with apple juice, will try it with cider next time I make it.
I have made this several times and love it. I use grated zucchini and chunks of zucchini also! It fills your mouth with flavors and textures. . .yummy!
This is definitely now my favorite soup recipe! Thank you, thank you, thank you for all of your recipes. Now my family gets a new recipe (or more!) every month and we are loving the new variety on our menu!
made this today along with some homemade breadsticks and it’s DELICIOUS. It’s going to be menu staple from here on out. Thanks!
I made this soup (along with your baked potato soup) for a family lunch after we blessed our baby this past Sunday and it was the first one GONE!! So, so, SO yummy!!! The recipe got a lot of compliments. 🙂 I can’t wait to make it again!
Where can I find Apple cider?? I haven’t had any luck finding any…if it were fall time I would not have any probs 🙂
Just use regular apple juice. 🙂
This soup ROCKS! I made it for a family get together and it was by far the most popular soup available. I didn’t even get to have left overs it was so popular. Thanks, it’s my new favorite soup!
THANK YOU!!! my extremely picky eaters just downed 2 bowls a piece, in about 15 minutes flat. I’m one happy mama!
I tried this tonight with my family of 5 (7 yr old, 5 yr old, 18 mth old and hubby). It was sooo delicious. Quite possibly the most flavorful soup I’ve ever made and packed with veggies too. My kids agreed you can’t really taste the onion and zucchini. It was so good. Thanks!
Just made this wonderful soup! I used hot Italian sausage and added 1/2 jalepeno leaving in the seeds as we prefer a bit more spice/heat. It was still tasty and not too spicy. My husband is not crazy about pasta So thinking of using potatoes versus pasta next time. Definitely a keeper!
This is the best soup! My husband loved it and it was so easy! I will be making this several times this winter.
I made this soup. My family loved it. Will make it again & again.
I see Itialin sausage in links like bratwurst. Is that what you mean by links? Otherwise I think of breakfast size links and that wouldn’t be much sausage!
Thanks! It looks so good!
Yep, you want the stuff that comes in the links (although sometimes you can find it packaged like hamburger). Just be sure to slice open the casing and remove the sausage because it’s not solid like bratwurst or kielbasa. Just crumble it up and brown it with the onions and garlic.
Hope that helps!
Yes it does! Thanks:)
Smells good so far… Prepping tonight for tomorrows dinner
I just sent this recipe to a friend and realized that in the “PRINT THIS” section the 2 TBS of dried parsley is missing from the list of ingredients.
When you say “2 cans of chicken broth”, how many oz is that? I have multiple sizes of chicken broth at the stores. I’m afraid to get to much or not enough.
2 15-oz. cans of chicken broth.
Ummm….. SO GOOD! I so made this for dinner even though it was over 90 degrees today, and topped it off with an apple cider floats which I am eating as I type! SOOO GOOD! THANKS GIRLS!
My hubby doesn’t like tomatoes – could I leave out the diced tomatoes and add extra tomato sauce?
I would LOVE to make this recipe but my husband can’t eat cheese. Any suggestions on how I can modify this recipe? Thanks!!!
Hey Kate, I live in Mississippi. I feel your pain about the season’s thing. I have had to live without them my whole life. I get the occasional glimpse of season’s changing whenever I travel during the fall/winter or spring.
WOW thanks for sharing WE love soups!!!!!!!
Just a note – my husband and I are vegetarians, so I switch the chicken broth out for vegetable broth and it still tastes amazing. Sometimes you can find a faux chicken broth that’s called “No-Chicken Broth” by Imagine Foods. The Italian sausage isn’t a problem, either, because Morningstar Farms makes a great faux version that I use.
Love, love, love this soup! Thanks, Kate!