Tortellini Sausage Soup

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

1. 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.
2. 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.
3. 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.

4. 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.

5. 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.

Did You Make This?

I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!

Tortellini Sausage Soup

5 from 5 votes

Hearty and satisfying, this is one of our all-time favorite soups!

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Print Rate SaveSaved!

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.

Author: Our Best Bites

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