How to Make Italian Soup with Tortellini | Soup Recipe | Allrecipes.com

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is lower in fat while ground beef is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories, and bouillon is a cost-effective alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast offers a cheesy flavor with fewer calories, while cheddar is often less expensive.

Chop one cup of onion (about one medium onion).

Mince two cloves of garlic.

Peel four large tomatoes, seed them, and chop them up.

Peel two medium carrots and thinly slice enough to make one cup.

Slice one and a half cups of zucchini (or two medium ones).

Chop three tablespoons of fresh parsley.

In a 5-quart Dutch oven, brown 1 pound of sweet Italian sausage over medium-high heat.

If using sausage links, remove the casings.

Remove the sausage with a slotted spoon and set aside on paper towel to drain.

Reserve about a tablespoon of drippings in the Dutch oven.

Saute the chopped onion and minced garlic in the drippings.

Add 5 cups of beef broth, 0.5 cup of water, 1 cup of red wine, the tomatoes, the carrots, 0.5 tablespoon of fresh basil leaves, 0.5 teaspoon of dried oregano, 8 ounces of tomato sauce, and the sausage.

Stir everything and bring to a boil.

Reduce the heat and simmer uncovered for 20 minutes, skimming fat as needed.

Stir in the zucchini and parsley.

Cover the soup and continue to simmer for 20 more minutes.

Add 8 ounces of fresh tortellini and cook for 10 more minutes until the pasta is done.

Sprinkle the soup with grated Parmesan cheese when serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens