Italian Soup with Sausage and Tortellini

Prep time 20 minutes | Cooking time 1 hour and 15 minutes

Makes 8 servings 

This traditional Italian soup is perfect for a cold winter night and makes for great lunch leftovers. Savory beef broth, italian sausage and cheesy tortellini combine to create a nourishing soup that your whole family will love. 

 For a gluten free version, skip the tortellini, and sub in a gluten free elbow macaroni. 



• 5 cups beef broth

• 1 pound bulk mild italian sausage

• 1 chopped onion

• 2 cloves garlic, minced

• 1/2 cup water

• 1/2 cup red wine

• 1 28 oz can diced tomatoes

• 1 cup carrots, diced

• 1 teaspoon dried oregano 

• 2 cups chopped kale

• 1/8 cup fresh basil, chopped, tightly packed

• 1/8 cup fresh parsley, chopped 

• 1 package Rising Mood Four Cheese Tortellini (found in frozen aisle)

• Red pepper flakes to taste


• In a 5 quart dutch oven or large stock pot, Add onions and sausage. Saute until sausage is brown. 

• Add garlic and saute for 2 more minutes.

•  Add beef broth, water, wine, tomatoes, carrots, basil, and oregano to pot. Bring to a boil. Reduce heat. Simmer uncovered for 30 minutes.

•  Skim fat from the soup. Stir in kale and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. 

• Soup is done when tortellini is fully cooked

• Top with parmesan cheese and red pepper flakes to taste