This Italian Tortellini Soup is at the top of our list of fall favorites!
The very first time I had this soup was for a birthday in college, quite possible my 21st but since I’ve had two kids, I’ve lost half of my memories due to an overwhelming condition called mom brain.
While I may have forgotten what birthday it was served on, I’ll never forget this Italian Tortellini Soup. Maybe it was the soup, or maybe it was the friends gathered around the table at my friend Marissa’s house that has locked this soup into my box of all time favorites, either way, it’s comforting and delicious.
You can’t have this soup without the bread sticks, which I would have had pictures of the bread sticks for you had we not eaten them all. While I’d like to pile the blame of gluttony onto Ryan, I’m just as much to blame. The saltiness of the parmesan paired with the…ah heck. I’ll be right back.
These bread sticks are too good to not share the recipe with you so I just went and made them again. And this time I photographed them before we ate. Actually I photographed them before Ryan even came home so I knew for sure they’d be safe.
Before these go into the oven, they are topped with olive oil, parmesan cheese, garlic powder and Italian seasoning. And then….cue the angels…they come out of the oven golden brown and ready for the Italian Tortellini Soup. I don’t know if you can have one without the other. I served the bread sticks with just some “normal” pasta dish and yes, they were delicious but it just wasn’t the same without the salty, beefy broth to soak up.
I know this post is really about the Italian tortellini soup and I’ve talked an awful lot about the bread sticks, but you really can’t have one without the other. So enough of my rambling. Here are the pictures to prove just how delicious it really is!
Italian Tortellini Soup
The perfect soup for a celebration or a casual dinner, but don’t forget the bread sticks!
- 1 pound sweet Italian turkey sausage
- ½ yellow onion
- 2 cloves of garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces tomato sauce
- 80 ounces beef broth
- 1½ tablespoons Italian seasoning
- 2 zucchini, diced
- 2 large carrots, peeled and diced
- 1 small package cheese tortellini (or half of a large)
- Remove sausage from the casing and add to a large preheated pot. Break sausage up and cook for 1-2 minutes. Add salt, pepper, onions and garlic to the pot and continue cooking.
- When there is just a little pink left, add the tomato sauce, beef broth, carrots and Italian seasoning.
- Bring to a low simmer for 2-3 minutes.
- Add zucchini and tortellini. Simmer until tortellini is cooked through.
- Turn off heat and let sit for 5 minutes before serving.
- Garnish with parmesan cheese and serve with foccacia bread sticks.