Tortellini Soup

Tortellini Soup
Tortellini Soup


1 pound bulk sweet Italian sausage

2 cups chopped onion

2 cups chopped celery

2 to 3 cups diced zucchini

3 cloves garlic, minced

2 teaspoons garlic salt

2 teaspoons dried basil

1/2 teaspoon dried oregano

Pinch of crushed r ed pepper flakes

6 to 8 cups chicken stock

1/2 cup dry r ed or white wine (optional)

1 can (28 ounces) diced tomatoes

20 ounces cheese tortellini

1/2 cup grated Parmesan cheese

1/2 cup shredded Parmesan cheese


In large soup pan fry sausage. After a few minutes add onions and celery and cook until veggies start to get soft and sausage is crumbly and no longer pink. Add zucchini and cook for another two minutes. Add garlic and cook for 30 seconds, stirring constantly. Season with garlic salt, basil, oregano and a pinch of red pepper flakes. Stir in 6 cups stock, wine, and tomatoes with juice. Bring to a boil. Turn down heat and add tortellini. Simmer for a few minutes until tortellini is cooked. Stir in grated Parmesan cheese. If soup needs more broth add more chicken stock. Serve soup in bowls with shredded Parmesan cheese on top.