• gildedbee

Spicy Sausage & Tortellini Soup

I love soup weather! Mostly I love the fact that I can fix a pot of soup and have leftovers for a couple of days, and don’t have to worry about what’s for dinner.

I’ve been making this soup for years, it’s hearty and filled with vegetables (you could easily make it without the sausage for a vegetarian option), and it’s really easy. I love to serve it with a salad and crusty French bread – so yummy!


½ pound of ground hot Italian sausage (or other spicy sausage of choice)

1 medium yellow onion

1 Tbsp minced garlic

1 Tbsp of Italian seasoning

3 large dried bay leaves

1 medium zucchini

1 medium yellow squash

2 cups sliced carrots

1 cups of sliced mushrooms

1 can of fire roasted diced tomatoes

2 cups of vegetable stock

1 cup of tomato juice

1 package of pre-made refrigerated type tortellini (I use the 3 cheese)

Salt and pepper to taste


  • Chop the onion and sauté with the minced garlic in a little olive oil

  • Add the sausage and cook until cooked through

  • Dice the zucchini and squash, slice the mushrooms and carrots

  • Add the zucchini, squash, and carrots – sauté just until beginning to get tender, then add the mushrooms

  • Add a nice pinch of salt, fresh ground pepper, the bay leaves and the Italian seasoning

  • Reduce the heat to medium

  • Add the can of diced fire roasted tomatoes (don’t drain)

  • Allow all this to cook together of 10 minutes or so, then add the stock and tomato juice

  • I like to let this simmer for about an hour – low and slow

  • When you are ready to serve, turn the heat up to medium high until the soup comes to a rolling boil – then add your tortellini and cook for about 3 minutes (or until the tortellini is tender). If you add the tortellini earlier it will become soggy.

A couple of notes:

I used a spicy andouille sausage link in the pictures but I usually use a ground Italian sausage. You can make this less spicy by choosing the sweet Italian sausage instead of the hot.

I like the fire roasted tomatoes I think they have more flavor for soups.

Bay leaf is an underrated spice ; ) I use it all the time, especially in cooking roasts and soups.

I prefer vegetable stock for this recipe but you could use chicken – I wouldn’t use beef though.

I usually add a pinch of sugar to anything with tomatoes.

This soup is great the next day and even the third day – the tortellini gets a little soggy but still tastes really good.

If you try this recipe I would love to hear your feedback. Hope you enjoy – cheers!

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