Italian Sausage and Tortellini Soup
Try this Italian Sausage and Tortellini Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
- 2 bay leaves
- 1 cup sliced carrots
- 3 garlic cloves minced
- 1 cup frozen corn
- 1 onion, diced
- 1 tsp. italian seasoning
- 1 celery rib sliced
- 16 oz. mild italian sausage crumbled and browned
- 1/2 tsp. dried basil
- 1/2 tsp ground black pepper (or more to taste)
- 1 small jalapeno pepper minced (or add to the soup whole and you can pull it out later)
- 2 (14 oz. non-marinated) cans quartered artichoke he
- 1 (14 oz.) can diced tomatoes (liquid and all)
- 1 (28 oz) can tomato sauce
- 2 cans french onion soup (or replace with 1 diced sauteed
- 4 cups vegetable or chicken broth (i used 1 box)
- 1 package frozen cheese multi-colored tortellini (i
- Carbohydrate 5.56928 g
- Cholesterol 0 mg
- Fat 0.198215 g
- Fiber 0.896074973464012 g
- Protein 0.761815 g
- Saturated Fat 0.03137875 g
- Serving Size 1 1 -10 serving (35g)
- Sodium 11.27575 mg
- Sugar 4.67320502653599 g
- Trans Fat 0.03106875 g
- Calories 24 calories
In a large stock pot over medium high heat, brown Italian sausage until cooked through. Add seasonings to the sausage. Set aside.Over medium high heat, saute onion, carrots, celery, and garlic until soft, about 5 minutes. Season lightly with salt and pepper, to taste.Add cooked sausage, artichoke hearts, diced tomatoes, tomato sauce, French Onion Soup, broth, corn, and bay leaves to the pot and stir to combine. Bring to a boil and turn down to a simmer. Simmer for about 20 minutes.Add tortellini and cook according to package directions just a few minutes before serving.Remove bay leaves and serve with Parmesan cheese on top.
