Sausage and Tortellini Soup

Sausage and Tortellini Soup


1 tablespoon olive oil

1 pound bulk Italian sausage, mild or spicy

1 onion, chopped

4 cloves garlic, chopped

Salt and pepper

1/2 cup white wine

4 cups chicken stock (1 quart)

1 can evaporated milk

1 14.5-ounce can fire-roasted diced tomatoes, undrained

1 tablespoon Italian seasoning

1 bag frozen cheese tortellini

3 tablespoons fresh flat-leaf parsley, chopped, divided

Shredded parmesan cheese


1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add sausage and break into bits with a wooden spoon. When the sausage has lost nearly all of its pink color, add the onion and season with salt and pepper. Cook until the onion is softened, then add the garlic and cook and stir for 30 seconds.

2. Add the white wine to the pot and let it reduce, stirring with a wooden spoon to release any bits stuck to the bottom. Add chicken stock, evaporated milk, tomatoes, and Italian seasoning. Bring to a boil, then reduce heat and simmer for about 15 minutes. Taste for seasoning and adjust as needed.

3. Add the tortellini to the pot and continue cooking for 5 to 7 minutes, or until the tortellini is heated through. Stir in two tablespoons of the parsley.

4. Garnish eash serving with parmesan cheese and some of the reserved parsley.

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