Delicious & flavorful recipe! I loved all the vegetables! The fire roasted tomatoes add a lot of flavor (as well as the spices). The recipe made a LOT–plenty left for at least 2 more nights! I did have to add extra water towards the end. Thank you Karina for sharing!
I have made this recipe many times. It is one of my favorite soups. It makes a lot, and leftovers will absorb all of the broth, so I often add extra broth or water when cooking.
Amazing 🙂 I couldn’t find the italian turkey sausage links as I live in a very small town…so I bought the next closest thing which was smoked turkey sausage. It was already cooked and difficult to remove casings, so I just left them on. I added a few extra spices since the sausage wasn’t italian flavored and the soup was just delicious. Even my hubby loved it…and you know how guys are when you say “We’re having soup for dinner!”
Another fabulous recipe from Light and Tasty/Healthy Cooking!! I made this tonight almost exactly as written, but I did not have quite enough broth (was short about a cup). It still tasted great! Will definitely be making this again!
This is a low effort high taste soup which is really a meal in itself. I added mini beef ravioli instead of the cheese tortellini which turned out really well. The passata gives it a smooth consistency and although I was tempted to use the canned tomatoes I had in the cupboard, I’m glad I went out to get the passata. I used pancetta which I thought gave it a more authentic flavour.
This was delicious, although mine ended up being like a runny pasta sauce. Couldn’t find dried cheese tortellini at my shopping centre, so used fresh ricotta and spinach. Couldn’t go wrong with that!
his is a hearty, flavoursome soup. I used bacon instead of pancetta and used dried basil & parsley instead of basil pesto. I used Lattina 3 cheese fresh tortellini.
The vegetables needed a lot longer to cook before they were tender. I simmered for 20 minutes and then turned up the heat to high, added the fresh pasta & cannellini beans to the pot to cook for another 5 – 6 minutes.
1 1/2 pounds Italian sausage
1 cup chopped onion
2 cloves garlic, minced
6 cups low-sodium chicken broth
1 (16 ounce) can whole peeled tomatoes, cut into pieces
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 cup ketchup
3/4 cup dry red wine
1 (9 ounce) package refrigerated cheese tortellini
2 cups thinly sliced zucchini
1/4 cup grated Parmesan cheese, or to taste
Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.