Warm up your tummy with this comforting Tortellini Soup with Sausage and Vegetables. It comes together quickly and easily serves a crowd.
This whole produce box thing is really giving me a workout. And I don’t mean just lugging it from car to kitchen. I have met some vegetables and fruits in real life that I never knew existed!
Well, I take that back. I knew they existed. But, not in my kitchen. Sorrel? Yu choy? Turnips? I can only hope that all these freaky foods I’m feeding my family are really, really good for us. One can always hope.
Honestly, though, I’ve had more trouble getting a particular 7-year old to choke down a cooked carrot, something I’ve been serving him for 6 years, at least. One night he ate turnip greens and yu choy without batting an eye, but tried to escape the table before finishing his corn and rice. Imagine that! I just can’t win.
Soup night continues to be a bit of a battle. But, I’m marching on. Recently, I snuck in a turnip, cherry tomatoes, and green beans into this soup chock full of cheese tortellini and mild Italian sausage. There was none left, but one bowlful to send to work with hubs the next day.
I guess I can win. I just can’t predict when or where I will find my victories.
I used cherry tomatoes because we had a lot of them and only a few of us enjoy them for fresh eating. Roasting them softened the tomatoes and brought out their delicious flavors. You can use larger tomatoes for roasting and pureeing or simply sub a can of tomato sauce. I’ve done both with great results. The broth of this soup is amazing either way.
If turnips are considered a freaky vegetable at your house, feel free to substitute a large potato.
This is a tasty and hearty soup, perfect for the upcoming cold winter nights.
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. For instance, when I see a great price on sausage, tortellini, veggies, or beef stock, I’ll buy 4-5 packages/containers and stash them for later.
- Use up leftovers. I’m a big believer in tossing little bits of leftovers into the soup pot. They add great flavor and nothing goes to waste. Feel free to adapt this basic soup to use whatever meats or veggies you have on hand.
How I make this recipe easy:
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I use for this recipe:
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- chili pot – I bought this pot in May and find that it’s perfect for making soup, chili, or quinoa.
- wooden spoon – I don’t think one can ever have too many wooden spoons!
- soup ladle – I used to have a large stainless steel one; I regret discarding it now.
Tortellini Soup with Sausage and Vegetables
- 2 pints grape tomatoes , 4 large tomatoes, or one 16-ounce can tomato sauce
- 2 tbsp olive oil
- 1 onion chopped
- 3 clove garlic chopped
- 1 turnip or potato, peeled and diced
- 1 cup green beans cut into 1-inch chunks
- 1/2 lb bulk Italian sausage cooked and broken into chunks
- 6 to 8 cup beef broth
- 1 12-ounce package fresh cheese tortellini
- 1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
- black pepper
- Preheat the oven to 400 °. Lay out the tomatoes on a baking sheet and roast in the oven until cracked and wilted, about 10 minutes for cherry tomatoes or 20 to 30 for large tomatoes.Place the tomatoes in the bowl of a food processor fitted with a metal blade and blend until smooth. Alternatively, you can place them in a bowl and use an immersion blender. You should have about 2 cups of tomato puree. If you prefer you can stick this step and use canned tomato sauce instead.
- Heat the oil in a large stockpot. Saute the onion and garlic until the onions are clear, about 10 minutes.
- Add the turnip and saute for 2 minutes.
- Add the green beans and saute for 2 minutes.
- Add the tomato puree to the soup pot along with the sausage and broth. Simmer for 30 minutes.
- Bring the soup to a bubble and stir in the cheese tortellini. Cook for the amount prescribed on the pasta package. Stir in the thyme and simmer for another five minutes. Serve hot.
Nutritional values are approximate and based on 1/8 the recipe.
Originally posted October 31, 2011. Updated May 14, 2017.