With John working long shifts, one meal isn’t enough to get him through the day. So I have been freezing up food like a madwoman.
This tortellini soup is one of those meals that freezes spectacularly. Also, this recipe will feed John and I for dinner, the two of us leftovers for lunch, and still have 3 servings left to freeze!
When meal planning for the week, I often ask John if he has any requests. Time and time again, he asks me to make this sausage and tortellini soup. I have to admit it is quite delicious. The rich broth is composed of tomato, beef broth and red wine. Each bowl contains a decent serving of vegetables, and the hot Italian sausage and red pepper flakes give the soup a nice spice. I always elect to use the tri-coloured four cheese tortellini in my soup. If you would like your soup with a little less heat, substitute mild Italian sausage for the hot.
Of all the soups I make, John and I agree that this is the best. Not only is it delicious, but it is easy to make. Treat yourself to a bowl of this sausage and tortellini soup.
Click here for the printable Word version of recipe:
Sausage and Tortellini soup
Sausage and Tortellini Soup
1 pound hot Italian sausage, sliced – substitute with mild if you prefer a less spicy soup
1 large onion, finely chopped
3 cloves garlic, minced
3 large carrots, diced
1 tbsp dried basil
1 tbsp dried oregano
3 cups beef broth
1 can diced tomatoes- 28 oz
1 can tomato sauce- 14 oz
3 cups water
2 cups red wine
Pepper to taste
Salt to taste – start with 2 tsp
Pinch of red pepper or chili flakes
1 small zucchini, diced
1 package (300 grams) cheese tortellini – try tri-colour four cheese
- In a large soup pot, fry sausage until cooked.
- Add onion and garlic, cook for a few minutes.
- Add carrot and cook. Add herbs.
- Stir in everything else except zucchini and tortellini. Bring to boil and reduce heat. Simmer for 30 minutes
- Stir in zucchini and tortellini and simmer for 10 minutes.
- Serve with parmesan cheese and parsley
Freezes spectacularly well!