This is probably one of my favorite soups of all time! I typically make mine with sweet Italian turkey sausage, but you could use pork, or spicy or whatever you like!
I’ve used whole wheat tortellini, frozen, and fresh. You just need to adjust cooking time according to the directions on the package. Since it’s added at the end, that’s easy to do.
You can leave out the wine, add more broth instead, or water. Sometimes a add a little more broth at the end to achieve the amount of brothiness that we like! 🙂 As you can see…this recipe can be modified to your taste.
- 1 T. olive oil
- 1 pound Turkey Sausage
- 1 small chopped onion
- 3 cloves of garlic
- 5-6 cup broth (vegetable, beef or chicken would work)
- 1/2 cup red wine (or more broth)
- 1/2 cup water
- 14.5 oz. can of diced tomatoes
- 1 cup sliced carrots
- 1/2 T. basil
- 1/2 t. oregano
- 1 (8 oz.) can tomato sauce
- 1 1/2 cup sliced zucchini or squash (or both)
- 1 pkg. tortellini (mine is 9 oz.)
- 2 T. chopped fresh parsley
- 2 cups baby spinach
1. In a large pot (dutch oven), heat oil, add sausage and brown. Remove from pot, reserving 1 tablespoon of drippings.
2. Saute onion, garlic and carrots. Stir in broth, water, wine, tomatoes, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat: simmer uncovered for 30 minutes.
3. Stir in zucchini/squash and parsley. Simmer covered for another 20-30 minutes. *Add the tortellini the last 10 minutes. Add spinach at the very end. Sprinkle a little Parmesan on each serving. Makes about 8 servings.