Italian Sausage Soup with Sun-Dried Tomato & Oregano Tortellini

Italian Sausage Soup with Sun-Dried Tomato & Oregano Tortellini is the first meal I crave at the earliest hint of fall.

This post was originally written in 2014. I’ve updated the photos, but kept the recipe and narrative the same. Feel free to jump ahead to the recipe using the Jump to Recipe button at the top of the page!

The night before the kids arrived, I put together a pot of soup. The plan was to have a few days worth of homemade food for our highly anticipated weekend in Lake Placid, however, Mother Nature had a different plan. And come to find out, Chels and Nick were quietly hoping for a different outcome as well. (Now I’m thinking the three of them were in cahoots…)

Upon Nick’s arrival, no sooner did he walk through the door, dump his backpack and park his overflowing hamper near the washer – he quickly made his way to the couch, then proceeded to melt-in (in such a way) that there was no gettin’ him back. With the crackle of the fire, the twinkle of the tree, and the promise of comfort in the form of food, pillows, and his own bed – he was not going anywhere. And with Chelsea’s story following a similar suit, it was clear that we were staying put.

Enter Italian Sausage Soup with Sun-Dried Tomato & Oregano Tortellini. A soup so easy to make, you’ll want it on your weekly menu!

As I was saying… Once it was obvious that we weren’t going anywhere, the phrase, “Soup’s on!” rang throughout the house like a giant bell reverberating off the walls.

I was so happy to have Italian Sausage Soup ready to go! Zuppa at its finest!

INGREDIENTS:

• 1 lb. sweet Italian sausage, casings removed
• 1 lb. spicy Italian sausage, casings removed
• sausage drippings
• 1 Tbsp. olive oil
• 2 ribs celery, sliced
• 3 cloves garlic, minced
• 1 large yellow onion, chopped
• 12 cups chicken stock
• 1 28 oz. can whole tomatoes in puree
• 1 large zucchini, sliced
• 1/2 lb. tortellini
• 3 heaping Tbsp. chopped fresh basil
• 2 tsp. salt
• 2 tsp. cracked black pepper

DIRECTIONS:

1. 1. In a large stockpot over medium heat, cook both sausages.
   2. Remove cooked sausage with a slotted spoon and set aside.
   3. Add olive oil to the pot.
   4. Sauté the celery, garlic and onion for 5 – 7 minutes, until soft.
   5. Add the stock, tomatoes and cooked sausage to the stockpot.
   6. Bring to a boil.
   7. Reduce heat to medium and simmer for 40 minutes.
   8. Add the zucchini, tortellini, basil, salt and pepper.
   9. Cook for an additional 10 minutes.
   10. Serve.

I love how the meaty flavor of the sausage enhances the tomato-flavored stock. In using both sweet and spicy Italian sausage, there’s a nice balance of flavor, which, at the end of the day, is what good soup is all about.

COOK’S NOTES:

• Feel free to use use just sweet sausage, or hot, depending on your preference.
• Cheese tortellini is a fine substitute.

There is no better way to tell someone they’re home like a big bowl of soup…and a comfy couch. Am I right?!

Buon Appetito!

Italian Sausage Soup with Sun-Dried Tomato Tortellini

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• Author: Ciao Chow Bambina

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Italian Sausage Soup with Sun-Dried Tomato & Oregano Tortellini is the first meal I crave at the earliest hint of fall.

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Ingredients

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• 1 lb. sweet Italian sausage, casings removed
• 1 lb. spicy Italian sausage, casings removed
• sausage drippings
• 1 Tbsp. olive oil
• 2 ribs celery, sliced
• 3 cloves garlic, minced
• 1 large yellow onion, chopped
• 12 cups chicken stock
• 1 28 oz. can whole tomatoes in puree
• 1 large zucchini, sliced
• 1/2 lb. tortellini
• 3 heaping Tbsp. chopped fresh basil
• 2 tsp. salt
• 2 tsp. cracked black pepper

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Instructions

1. In a large stockpot over medium heat, cook both sausages.
2. Remove cooked sausage with a slotted spoon and set aside.
3. Add olive oil to the pot.
4. Sauté the celery, garlic and onion for 5 – 7 minutes, until soft.
5. Add the stock, tomatoes and cooked sausage to the stockpot.
6. Bring to a boil.
7. Reduce heat to medium and simmer for 40 minutes.
8. Add the zucchini, tortellini, basil, salt and pepper.
9. Cook for an additional 10 minutes.
10. Serve.

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Original post: 12/16/2014 – Updated post: 09/20/2023