Italian Sausage and Tortellini Soup


On this cold wintery day I’d like to share my own personal favorite recipe.  I found it in the Dierbergs recipe catalog a few years ago and have since made my own revisions.  The beauty of this recipe is you don’t have to follow it!  You can use however much of each ingredient as you would like to taste. 

 1 package (1 pound) Sweet Italian sausage
2 cups shredded carrot
1 cup chopped onion
1 large green bell pepper, quartered, seeded, and chopped
4 cups water
2 cans (14 ounces each) beef broth OR  (I use one can of chicken broth and 1 can of beef broth)
1 can (15.5 ounces) Dierbergs kidney beans, rinsed and drained
1 teaspoon Italian herb seasoning (I use The Melting Pot’s Garlic and Wine Seasoning.  This makes the recipe complete)
2 cups (1/2 of 16-ounce package) frozen cheese tortellini
Grated parmesan cheese


Heat large saucepan or Dutch oven over medium-high heat. Crumble sausage into pan; cook stirring occasionally until sausage is browned, about 5 to 6 minutes. Drain off any fat. Add carrot, onion, and bell pepper; cook stirring occasionally until vegetables are tender, about 3 minutes. Add water, broth, beans, and seasoning; bring to a boil. Add tortellini; return to a boil. Reduce heat and simmer until pasta is tender, about 5 minutes. Ladle into serving bowls and garnish with parmesan.

Servings: Per serving

Calories: 265
Cholesterol: 51 mg
Fat: 9 g
Sodium: 832 mg
Carbohydrates: 28 g