Mom's Italian Tortellini Soup recipe

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Ingredients

¾ pound Italian sausage links, casings removed
3 cups thinly sliced mushrooms
1 cup chopped onion
2 cloves garlic, minced
5 ¼ cups water
1 (28 ounce) can chopped tomatoes with juice
1 ½ cups hearty red wine
5 cubes beef bouillon
1 teaspoon dried basil
¼ teaspoon ground black pepper
1 (8 ounce) package spinach and cheese tortellini (such as Ronzoni® Ricotta and Spinach)
2 cups chopped zucchini

Nutrition Info

356.5 calories
carbohydrate: 31.9 g
cholesterol: 38.5 mg
fat: 14.4 g
fiber: 3.8 g
protein: 16.5 g
saturatedFat: 5.5 g
servingSize: -
sodium: 1532.3 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook and stir sausage in a large saucepan over medium heat until browned and crumbly, 5 to 7 minutes, drain. Add mushrooms, onion, and garlic, cook and stir until mushrooms and onion are tender, about 5 minutes.

  2. Mix tomatoes with juice, red wine, beef bouillon, basil, and pepper into sausage mixture, bring to a boil. Reduce heat to medium-low, cover saucepan, and simmer, stirring occasionally, until heated through, about 15 minutes. Bring liquid to a boil and add tortellini, cook until pasta is heated through, about 12 minutes.

  3. Stir zucchini into soup and simmer until tender, about 5 minutes. Remove soup from heat and let stand 5 minutes before serving.

Recipe Yield

6 servings

Recipe Note

Mom's recipe - it was perfect! Serve with a crusty bread.

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