Tortellini Soup

A delicious, hearty soup that has become a favorite at our home! Doubles easy to take to a friend or serve a crowd. Leftovers make a fabulous sauce for spaghetti.


  • 1 lb mild Italian sausage, crumbled
  • 1 (28 oz) cans of crushed tomatoes
  • 1 onions, chopped
  • 23 cloves garlic, minced
  • 3 cups beef broth
  • 2 carrots, sliced
  • 1 zucchini, sliced
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • salt & pepper to taste
  • 1/2 cup red wine (beef broth or water will work too)
  • 10 oz package cheese tortellini
  • Parmesan cheese for garnish
  • Crushed red pepper


  1. Brown sausage in a large dutch oven. Add onion and garlic and saute until soft and starting to brown, about 5 minutes. Add tomatoes, beef stock and herbs. Bring to a boil, reduce heat, add carrots and simmer for 30 minutes or until carrots are tender. Add zucchini and wine. Cook 10 minutes or until zucchini is tender. Season with salt and pepper to taste. Add tortellini and simmer 10 minutes more. Garnish with freshly grated parmesan cheese and sprinkle red pepper flakes, if you like a little heat.