Italian Sausage Soup with Tortellini

    1 hour 35 min

    Italian sausage, garlic, tomatoes, red wine and tortellini - this hearty soup combines favourite ingredients from an Italian kitchen.

    1898 people made this

    Serves: 8 

    • 500g Italian sausages, casings removed
    • 1 large onion, chopped
    • 2 cloves garlic, minced
    • 1.2L beef stock
    • 125ml water
    • 125ml red wine
    • 4 large tomatoes - peeled, seeded and chopped
    • 2 carrots, thinly sliced
    • handful fresh basil leaves
    • 1/2 teaspoon dried oregano
    • 250g passata
    • 185g sliced courgette
    • 250g fresh tortellini pasta
    • handful chopped fresh parsley

    Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

    1. In a 5 litre casserole, brown the sausage over medium high heat. Remove sausage and drain, reserving 1 tablespoon of the dripping.
    2. Saute onions and garlic in dripping. Stir in beef stock, water, wine, tomatoes, carrots, basil, oregano, passata and sausage. Bring to the boil. Reduce heat; simmer uncovered for 30 minutes.
    3. Skim fat from the soup. Stir in courgette and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving, if desired.


    If you can't find Italian sausage, use any spicy pork sausage.

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    Reviews in English (1754)


    Used different ingredients. Swapped Italian sausage (not something that you often come across in the UK) for good Chorizo, tinned tomato if I have them instead of fresh (quicker) & pinch of sugar  -  12 Feb 2009


    Divine! Sublime!! LOVED this soup!!! No changes needed though perhaps a suggestion? Use 6 cups of beef broth versus 5 and add only as much tortellini as you plan on eating at each serving. The soup literally sopes up the broth, so if you have leftovers (which are even BETTER the next day) you have no broth as the tortellini has absorbed it! Thanks to Mary P - my hat's off to you!!!!  -  19 Jan 2010  (Review from Allrecipes US | Canada)


    WOW! Delicious! Everyone LOVED this soup and went back for seconds. I served it with the foccacia bread recipe from this site, YUM! Only thing I changed was used broth instead of water and added 1 cup of spinach. To make it more practical I just used 3 cans beef broth which is a little over 5 cups. 2 medium sized carrots equals 1 cup and 1 medium sized zucchini equals 1.5 cups. I used petite cut diced canned tomatoes, drained - about a can and a half was perfect! DO NOT add any salt to this soup - I used low-sodium broth and it was a tad too salty for me. Thank you for this great recipe!  -  15 Sep 2006  (Review from Allrecipes US | Canada)