Tortellini and Italian Sausage Soup


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A savory, yet a little spicy for the taste buds, soup that will warm you on a cold winter day.

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Kosse, Texas


  • 1 lb. mild or spicy Italian sausage
  • 1 med. onion, coarsely chopped (approx. 1/2 cup)
  • 3 C. water
  • 1 1/2 tsp. snipped fresh or 1/2 tsp. dried basil
  • 1 1/2 tsp. snipped fresh or 1/2 tsp. dried oregano
  • 1 med. zucchini, sliced
  • 2 cans (lite) tomato soup ( you can use regular)
  • 9 oz. (2 C.) uncooked dried or frozen cheese or meat-filled tortellini or ravioli
  • grated parmesan cheese

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Cook and stir sausage and onion in a 4-qt. dutch oven until sausage is light brown. Drain off any fat. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat to simmer. Cover and simmer until vegetalbes and torttellini are tender (about 20 minutes). Serve with parmesan cheese sprinkled over top.

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