Search thousands of recipes reviewed by home cooks like you.

Sausage and Tortellini Soup

Sausage and Tortellini Soup

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
The Kitchen at Johnsonville Sausage

The Kitchen at Johnsonville Sausage

This phenomenal soup recipe gives your mouth an exquisite variety of textures and flavors. Cheese tortellini is added to a delicate beef consommé. A blend of veggies, herbs and spices only add to the mouth-watering appeal of this dish. Once you add the Johnsonville Smoked Sausage, this soup goes from heavenly to absolutely divine.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1839 mg
  • 74%

Based on a 2,000 calorie diet

Directions

  1. On a cutting board, cut sausage links lengthwise into fourths, and then dice; set aside.
  2. In a soup kettle or Dutch oven, saute onions, carrots and garlic in oil until tender, about 5 minutes. Add sausage, cook and stir for 2 minutes. Stir in tomatoes, consomme, water, parsley, basil and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Add zucchini and tortellini; simmer 10 minutes longer or until pasta is tender.
  3. Discard bay leaf. Ladle into serving bowls and sprinkle with Parmesan cheese, if desired.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Bibi
3

Bibi

10/9/2014

Good fall soup! I used Johnsonville Smoked Sausage, and I feel that using the Italian flavored sausage would be a better choice, flavor-wise. The smoked sausage has a meaty taste in the soup, but it doesn't add a flavor "kick" like a different selection would. I omitted the olive oil, because heating the sausage in the pan released more than enough drippings to saute the veggies, as I suspected it might. As a matter of fact, it was just a bit oily tasting, even, with no added oil. Other than that, I found the cooking times to be accurate, and it filled my 6 quart pot, so there are lefties for lunch! My only change was to use Italian style diced tomatoes. There is no need for any added salt, in my opinion, because the canned items have quite enough, and then some, for the veggies. This is a hearty soup that comes together quickly, once the prep is done.

Soup Loving Nicole
3

Soup Loving Nicole

10/1/2014

I made this recipe exactly as written and it was delicious! I have made similar soups in the past but using the Johnsonville smoked sausage made this one stand apart. You could taste the richness and depth of flavor in every single bite. If I had one critique it would be that the it was a bit oily. The next time I make this I will saute the onions, carrots, and garlic with the sausage which should yield enough grease without having to add the olive oil. This soup was packed full of flavor and left a lasting impression!

KristinPotPie
0

KristinPotPie

10/24/2014

This was a delicious quick weeknight soup! I used fresh green beans instead of zucchini to suit the tastes of my family and I loved how it turned out. The soup is versatile that way - you could add any vegetables that you like. The pieces of sausage were a bit small so I think I would cut them bigger next time - only cutting them in half first (not into fourths) and then dice. Overall a winner though! Yum!

Similar recipes