Posts Tagged ‘Tortellini’

Same Ingredients, Different Recipe!

December 27, 2016

I have been making a Sausage and Cheese Tortellini Alfredo recipe for several years now (which is positively awesome).  So when I ran across a recipe for this Italian Soup, I immediately thought that this should be a recipe I try (in the not too distant future).

Italian Sausage Soup with Tortellini

1 pound of Italian sausage
1 cup of chopped onion
2 cloves of garlic, minced
5 cups of beef broth
1/2 cup of water
1/2 cup of red wine
4 large tomatoes (peeled, seeded, and chopped)
1 cup thinly sliced carrots
1/2 Tablespoon of packed basil leaves
1/2 teaspoon of dried oregano
1-1/2 cups of sliced zucchini
8 ounces of fresh tortellini pasta
3 Tablespoons of chopped fresh parsley
Parmesan cheese


1. In a 5-quart Dutch oven, brown the sausage. Remove the sausage and drain, reserving 1 tablespoon of the drippings.

2. Saute the onions and the garlic in the drippings. Stir in the beef broth, the water, the wine, the tomatoes, the carrots, the basil, the oregano, the tomato sauce, and the sausage. Bring to a boil. Reduce the heat and simmer uncovered for 30 minutes.

3. Skim the fat from the soup. Stir in the zucchini and the parsley. Simmer covered for 30 minutes. Add the tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.


Soup-er Recipe!

October 4, 2016

I’m a huge fan of tomato soup (especially tomato basil) and ran across this recipe that sounds positively delicious.  And with the approach of cooler fall temperatures, a hearty soup recipe is always good to have on hand.

Tomato Basil Soup with Cheese Tortellini

2 Tablespoons of butter
1 large shallot or 1 small onion, chopped
3 cloves of garlic
Salt and pepper
48 ounces of chicken broth
24 ounces of marinara sauce
¾ cup of fresh basil, chopped (3/4 ounce package basil)
16 ounces of fresh or frozen cheese tortellini

Melt the butter in a large soup pot over medium heat.  Add the shallots (or onions), season with the salt and the pepper and sauté until tender (about 3-4 minutes).  Add the garlic and sauté for 30 more seconds.  Add the chicken broth, the marinara sauce, and the fresh basil and increase the heat to high and bring to a boil.

Carefully add the tortellini to the boiling soup and cover.  Reduce the heat to medium  and cook until tender (about 10 minutes).  Serve with crostini or cheese toast.

Note: you may need to add more chicken broth when reheating – tortellini will absorb some of the broth as the soup cooks.

What’s For Dinner?

November 12, 2008

Since I ran across this recipe last year, it quickly became one of my favorites (courtesy of “Taste of Home” magazine — a friend’s copy believe it or not — I don’t even subscribe; perhaps I should).  And, aside from all of the “prep” work (chopping and dicing), a fairly quick and easy recipe.  Enjoy!



1 package (9 ounces) spinach/cheese tortellini

1 teaspoon olive oil

¼ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon garlic powder

Dash of ground nutmeg

½ pound bulk Italian sausage

½ cup chopped onion

½ cup chopped green bell pepper

½ cup chopped/sliced fresh mushrooms

2 tablespoons all-purpose flour

1 ¼ cups milk

¼ cup grated Parmesan cheese

1/8 teaspoon Worcestershire sauce


In large saucepan, bring 2 quarts of water to a boil.  Add the tortellini, oil, salt, pepper, garlic powder, and nutmeg.  Cook according to package directions until the pasta is tender.


Meanwhile in a large skillet, cook the sausage, onion, green pepper, and mushrooms over medium heat until the meat is no longer pink; drain.  Stir in the flour until blended.  Gradually add the milk.


Bring to a boil; cook and stir for 2 minutes or until thickened.  Drain tortellini; add to the sausage mixture.  Stir in the parmesan cheese and Worcestershire sauce.



I generally like to serve an easy Caesar salad with this (and breadsticks . . . I’ve just got to have the carbs), and of course, a nice glass of white wine . . . ahhhhhh.


Bon appetit!