Tortellini Minestrone Soup
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This is one of my all-time favorite soups. It’s something I threw together a few years ago in a time crunch and based on the ingredients I had on hand. And it’s been a family favorite ever since, drawing compliments wherever it’s served.
One of the many things I love about Winter is “soup weather.” Just like I prefer to keep the temperature cool at night so I can enjoy cuddling under the warm and comfy covers, I love to come in from the cold outdoors to a bowl of hot soup.
This Tortellini Minestrone Soup is a “regular” in our family. The plump cheese tortellini soak up the rich and flavorful broth and the mixture of Italian flavors is thoroughly delicious.
So come over here to the stovetop and let’s make some soup, shall we?
Tortellini Minestrone Soup Recipe
Let’s get started!
Note: An integral part of the flavor of this soup is the Italian sausage. If you substitute ground turkey or chicken, for example, a lot of flavor will be lost. If you do substitute, be sure to add some sausage seasonings, including fennel and sage. For the best flavor, make our homemade Italian Sausage Recipe!
Cook the sausage, onions and garlic, breaking up any large clumps of sausage, until the sausage is no longer pink and the onions are soft and translucent.
Add the celery and carrots and cook for another 3-4 minutes.
Add the tomato sauce, diced tomatoes, and all the spices.
Add the beef broth.
Bring to a boil, reduce the heat to medium, cover, and simmer for 15-20 minutes.
Note: This soup base can be made a day or two ahead and then simply add the green beans and tortellini. In fact, it will taste even better that way as the flavors will have had time to meld.
Add the green beans and tortellini, return to a boil, reduce heat to medium, cover and simmer for another 20 minutes.
Grab a bowl. Dinner is served.
Enjoy with some fresh bread rolls and/or salad.
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Tortellini Minestrone Soup
Ingredients
- 1/2 pound ground Italian sausage , click for easy homemade recipe!
- 1 medium yellow onion , diced
- 1 clove garlic , minced
- 2 sticks celery , diced
- 2 carrots , diced
- 14.5 ounce can plain tomato sauce
- 14.5 ounce can petite diced tomatoes
- 1 large bay leaf
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried basil
- 1 teaspoon salt
- 6 cups beef broth
- 14.5 ounce can French-style green beans
- 6 ounces dried cheese tortellini
Instructions
- In a large pot or Dutch oven over medium-high heat, cook the sausage, onions, and garlic, breaking up any large clumps of sausage, until the sausage is no longer pink and the onions are soft and translucent.Add the celery and carrots and cook for another 3-4 minutes. Add the tomato sauce, diced tomatoes, herbs, salt and pepper. Stir to combine. Add the beef broth and bring to a boil. Reduce the heat to medium, cover and simmer for 15-20 minutes. (Note: This soup base can be made a day or two ahead and then simply add the green beans and tortellini. In fact, it will taste even better that way as the flavors will have had more time to meld.)Add the green beans and tortellini, return to a boil, reduce heat to medium and simmer for another 20 minutes.Serve with rolls and/or salad.
Notes
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
WOW ! Made this last night Kimberly and it was mouth watering! My partner is on night shift tonight and works out in the mines in the cold its been -1 here in Australia at nights (where we live in the country) and I reckon on his meal break tonight he will really appreciate tucking into this!!! So happy I discovered your website. Your directions are so easy to follow as well. We don’t sell Italian sausage mince where we live but Coles sell Italian Sausages so I just took the mince out of those and cooked it. Was amazing flavour. I see what you mean by saying you couldn’t really substitute this as they really make the flavour I think. Really yum thanks again, from Down Under!
Paula.
I’m so happy to hear that, Paula, thank you! This is one of our favorites too and it’s always a hit with our friends and family. I’m so glad you enjoy it as much as we do, thanks again!
Made this for dinner today, and my partner has asked that I make a double recipe every month so that She can have it whenever She wants. This is great soup! I don’t know where You find the recipes, but they’re marvelous. This has to be the best recipe site on the internet. Again, Thank You!
Hi Laura Ann, I’m so happy to hear it was such a hit and I really appreciate your kind words, thank you! I develop all of my recipes myself – they’re all original with maybe two or three exceptions and in those cases I’ll note the original source that inspired the adaptation at the bottom of the recipe. Thanks again! -Kimberly
I cooked this soup yesterday. Used fresh French green beans (available at Trader Joe’s) by accident, which actually gave a good crunch. Also grabbed fresh Rosemary from my backyard since dried ones are more like pine needles. Anyways it was very tasty! It does make sense that Italian sausage can’t be missed for this one. Shared with my neighbor who also enjoyed it.
Fantastic, Ayako! And yes, fresh herbs are ALWAYS better. So glad you all enjoyed it!
Hi Kimberly,
I made this soup over the weekend and it is fantastic! I used a pound of Italian sausage and frozen tortellini. This recipe is a “make-again” at my house; my husband loved it. Thank you for sharing!
Stephanie, I’m so happy to hear it was a hit and thanks so much for your feedback!
I love Minestrone! I love Salsiccia! This soup looks so good and mouth watering, I would love to have some right know!
Thank you, Bridget! Absolutely, good quality sausage makes all the difference. And I’ll often make the soup base a day in advance and then add the tortellini the next day – it has so much more flavor that way.