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Tortellini Soup with Italian Sausage

A great supper for a crowd, this hearty soup is chock full of vegetables, pasta, and Italian sausage. It reheats well and can be frozen, so you can make a batch ahead and have a tasty meal ready in minutes.

Ingredients

Serves
8-10
  • 1/2 pound hot Italian sausage (casing removed)
  • 1/2 pound mild Italian sausage (casing removed)
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, peeled and diced
  • 2 small zucchini, diced
  • 1 bell pepper (green, yellow, or red), diced
  • 2 1/4 ounces Veggie-Stock Gold® or Glace de Poulet Gold® dissolved in 6 cups hot water
  • 1 can (28 ounces) crushed tomatoes in tomato puree
  • 1 teaspoon dried oregano, crumbled
  • 1/2 cup orzo pasta, uncooked
  • 1/2 pound cheese tortellini
  • Salt and ground black pepper
  • Freshly grated Parmesan cheese

Methods/steps

  1. In a large soup pot over medium-high heat, brown the sausage and then drain most of the fat.
  2. Reduce the heat to medium and add the onion and garlic and cook until the onions are soft, but not brown, 4-5 minutes.
  3. Add the next 6 ingredients and bring to a boil. When the soup is boiling, add orzo and cook for 20 minutes.
  4. Add the tortellini and cook as long as the package suggests. Season to taste with salt and pepper.
  5. To serve, ladle the soup into warm bowls and sprinkle with Parmesan cheese.
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