Sausage and tortellini soup

    2 hours 10 min

    This soup is satisfying and perfect for the winter months. Sausagemeat is simmered with tomatoes, carrots, courgettes, pepper and tortellini in a tomato soup base. Serve with garlic bread, if desired.

    11 people made this

    Serves: 8 

    • 450g spicy Italian sausages, casings removed
    • 160g chopped onion
    • 2 large cloves garlic, finely chopped
    • 125ml dry red wine
    • 1.2 litres beef broth
    • 250ml water
    • 360g chopped tomato
    • 110g grated carrots
    • 285g passata
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1 bay leaf
    • 185g sliced courgette
    • 1 green pepper, chopped
    • 3 tablespoons chopped fresh parsley
    • 250ml water
    • 250g fresh tortellini

    Prep:25min  ›  Cook:1hr45min  ›  Ready in:2hr10min 

    1. Heat a large frying pan over medium-high heat and stir in the sausagemeat, onion and garlic. Cook and stir until the sausagemeat is crumbly and lightly browned. Drain and discard any excess fat.
    2. Stir in the red wine, beef stock and 250ml water. Add tomato, carrots, passata, basil, oregano and bay leaf. Bring to the boil, then reduce heat to medium-low and simmer for 30 minutes.
    3. Stir in the courgette, pepper and parsley. Continue simmering for 45 minutes more. Pour in the remaining 250ml water. Increase heat to medium-high and bring to the boil.
    4. Stir in the tortellini. Cook until tender, 2 to 3 minutes. Discard bay leaf before serving.

    Alternative cooking methods

    To cook in a slow cooker: Brown sausagemeat and onion, add all ingredients (except 250ml water, courgette and tortellini) to crock pot then cook on high 4 hours or low 6-8 hours. Add courgette about 1 hour prior to serving. Add tortellini 5 minutes before serving.

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    Reviews in English (9)


    Happy to be the first reviewer to say mmmm, great soup! It smells wonderful and tastes even better! I didn't have carrots and am not crazy about them anyway, so I omitted them and tossed in a can of ceci beans to compensate. I used a mix of chicken and beef broth and included more broth rather than to add the one cup water called for. I wasn't sure I'd like the green pepper but it turned out to add a good, subtle flavor. The herb seasoning was just right. Hubs and I both enjoyed this nourishing, satisying and hearty soup. I served this with "Parmesan Herb Bread," also from this site.  -  02 Jun 2010  (Review from Allrecipes US | Canada)


    I used link sausage and cooked in the broth before removing and thinly slicing. Used smoked mozzarella ravioli instead of tortellini. Not a fan of green peppers but added some thinly sliced mushrooms and fresh spinach.  -  27 Sep 2010  (Review from Allrecipes US | Canada)


    This was delicious and my husband loved it! We used spicy sausage and knowing that my husband was eating lots of veggies was great!  -  28 Nov 2010  (Review from Allrecipes US | Canada)