Sausage and Tortellini Soup

This phenomenal soup recipe gives your mouth an exquisite variety of textures and flavors. Cheese tortellini is added to a delicate beef[ consomme. A blend of veggies, herbs and spices only add to the mouth-watering appeal of this dish. Once you add the Johnsonville Smoked Sausage, this soup goes from heavenly to absolutely divine.]

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 Servings

Ingredients
  • 1 package (13.5 ounces) Johnsonville Three Cheese Sausage or Smoked Sausage
  • 1 medium onion, chopped
  • 1 cup diced carrots
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 can (28 ounces) diced tomatoes
  • 3 cans (10.5 ounces, each) beef consomme
  • 1 -1/2 cups water
  • 3 teaspoons chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 1 medium zucchini, diced
  • 1 package (9 ounces) refrigerated cheese tortellini
  • Grated Parmesan cheese
Directions

1. On a cutting board, cut sausage links lengthwise into fourths, and then dice; set aside.

2. In a soup kettle or Dutch oven, saute onions, carrots and garlic in oil until tender, about 5 minutes.

3. Add sausage, cook and stir for 2 minutes.

4. Stir in tomatoes, consomme, water, parsley, basil and bay leaf. Bring to a boil; reduce heat.

5. Cover and simmer for 20 minutes.

6. Add zucchini and tortellini; simmer 10 minutes longer or until pasta is tender.

7. Discard bay leaf.

8. Ladle into serving bowls and sprinkle with Parmesan cheese, if desired.


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