What could be better than a good tortellini soup with Italian sausage to delight the whole family! Spread the word, fall and wintet are the soup seasons!
Soup is a must in fall and witner cooking. This comforting dish fills us with warmth (and flavor!) and is a real pleasure in the mouth. Easy to make in the slow cooker, our Roma Italian Sausage Tortellini Soup recipe will fill your stomach and delight even the finest palates at your table. We also invite you to discover our famous Italian sausage tortellini recipe to enjoy an authentic and typically Italian meal. Here is now our soup recipe to warm your soul and stomach in the cold!
1 pack of your favourite Roma Italian sausage with the casings removed
1 white onion, chopped
2 fresh crunchy carrots, peeled and chopped
1 zucchini, cut into 4 lengthwise, then sliced
1 package white mushrooms, sliced
½ can tomato sauce (about 200 mL)
4 cups chicken or beef broth (according to your preference)
½ teaspoon salt and black pepper, to taste
½ teaspoon of your favourite Italian spices, or Italian seasoning
1 can of diced tomatoes and their juice
1 pack of fresh cheese tortellini
Fresh parsley and basil, to taste
Start by chopping the onion. Then, peel and chop the carrots.
Next, slice the mushrooms and then the zucchini. The zucchini should be cut lengthwise in quarters and then sliced into thin strips
Cut the sausages to remove the meat from the casing.
Prepare a large pan to cook the meat. Add some oil to it and wait for it to heat up
Once the oil is hot, start by cooking the sausages. Cook the sausage for 8 to 10 minutes, breaking the meat up with a spatula to make small pieces. Then, transfer the meat to a colander to drain the oil and put it into the crock pot or soup pot
Add the onions, carrots, mushrooms, broth, spices, salt and pepper, tomato sauce, and diced tomatoes to the crock pot or soup pot
Cook the food for 3 to 4 hours on medium high heat, or 6 to 10 hours at low temperature for slow cooking. Then, check if the vegetables are tender enough by stirring occasionally. If not, continue cooking for another hour.
Once the soup is finished cooking, reduce heat and bring to a boil a pot of water. Follow the cooking instructions on your package of tortellini, then strain. Don’t forget to rinse the starch off the pasta.
Then, add the zucchini, tortellini, and fresh parsley to the soup mixture. Mix and continue cooking on high heat for a maximum of 30 minutes or until the zucchini is tender. Season with salt and pepper to taste.
Pour into individual bowls and garnish with fresh Parmesan cheese rind. Serve immediately
Be sure not to overcook your tortellini in the broth