The air is brisk and we’ve already had snowfall. Autumn is here. It’s also a clear sign that it’s soup season.
There’s nothing more comforting than a hot bowl of homemade soup on a cold day. It warms the tummy and soothes the soul. It’s comfort food at its best.
Plus, one-pot meals just make life easier – leaving you more time for raking that yard full of leaves.
This hearty Italian soup is packed with fall veggies and festive colors. I used sweet Italian sausage in mine, but if you prefer spicy sausage, go for that. Garlic and onion sautéed in the sausage drippings make a flavorful base alongside beef broth, red wine and tomato sauce. The tortellini makes it all the more filling, while fresh basil and parsley lend a vibrant pesto-like kick.
For a healthier spin on it, you can use ground turkey and low-sodium broth. Chicken or vegetable broth works well, too. And if you prefer a creamier soup, add a tablespoon of sour cream to your bowl.
Whether it’s 100 degrees outside or 50, I could always go for a bowl of this soup.
Italian Sausage Tortellini Soup
1 pound sweet (mild or spicy) Italian sausage, casings removed
1 cup onion, chopped
4 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes, peeled and chopped
1 1/2 cups carrots, quartered and diced
2 cups zucchini, quartered and diced
1 (8 ounce) can tomato sauce
8-10 ounces tortellini pasta
3 tablespoons chopped fresh parsley
2 tablespoons fresh basil leaves, chopped
Dried oregano, to taste
Garlic powder, to taste
Freshly cracked pepper, to taste
Salt, to taste
Parmesan cheese, for serving
In a heavy bottom pot, brown sausage over medium high heat. Remove sausage with slotted spoon and set aside. In the drippings, saute onion and garlic until tender. Stir in sausage, broth, water, wine, tomatoes, carrots, zucchini and tomato sauce. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes.
Skim off fat. Stir in the tortellini, parsley and basil. Season to taste with oregano, garlic powder, pepper and salt. Cover and simmer 10-15 minutes longer or until tortellini is tender. Ladle into bowls, top with Parmesan cheese and serve.
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