Tortellini Soup Recipe

Last week I made the first pot of soup for the season and shared a photo on Instagram. I got a few requests for the recipe, so here you go!

Tortellini Soup

My favorite thing about the recipe is the base. It is a good, hearty beef broth base that you can add to or take away from and it’s still good. Below the original recipe are ways I have varied this recipe, and all ways are very good.

I can’t take credit for this soup, nor finding it. My friend Allison made it a few years ago and told me about it, and it’s since then become a cold-weather favorite. It should be known a lot of my favorite recipes come from her, so basically, if you see a recipe on Allison’s blog, chances are it’s a winner.

That said — here’s the recipe, originally found on the Culinary Couple.

Tortellini Soup Recipe

Tortellini Soup
  • 1/2 lb. sweet Italian sausage
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 5 cups beef broth
  • 1/3 cup water
  • 1/2 cup red wine
  • 4 tomatoes, chopped, or 1 can whole tomatoes
  • 1 cup carrots
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 cup tomato sauce
  • 1 zucchini, chopped
  • 8 oz. cheese tortellini
  • 1 package or 1 bag fresh spinach
  • 1 tablespoon parsley
  • Parmesan cheese
  1. In large pot, cook sausage ~5 minutes. Remove meat and set aside.
  2. Add onion and garlic. Saute.
  3. Add broth, water, wine, tomatoes, herbs, vegetables (except zucchini and spinach), and sausage. Bring to boil. Reduce heat and simmer uncovered ~30 minutes.
  4. Add zucchini, spinach, and tortellini. Simmer ~25 minutes.
  5. Ladle into bowls, sprinkle with Parmesan, and serve with kaiser buns or any crusty bread.

Some variations:

– Omit the sausage and replace cheese tortellini with sausage-stuffed tortellini
– Replace the zucchini with butternut squash in the winter
– Omit tortellini (for gluten free folks) and replace it with cooked quinoa

I’m sure there are many other possible variations and it would still be delicious. Enjoy!

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