Freezer Meal Recipes / Lunch / Italian Sausage Tortellini Soup

Italian Sausage Tortellini Soup

One time in college I was dating a guy and I wanted to impress him so I called my Mom and asked her for a few meals that I could make and freeze to take over to their house. This recipe was the top of the list. It's a wonderful recipe for the start of fall and to use up the very last bit of your garden vegetables while they last.
6 Servings Meet The Cook Print
Italian Sausage Tortellini Soup

Ingredients

  • 1 pound Ground Italian Sausage
  • 1 cup dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 5 cups Kettle & Fire's Beef Bone Broth
  • 2 cups dice Tomato
  • 8 ounces Tomato Sauce
  • 2 cups slice Zucchini
  • ½ cups slice Carrot
  • 1 ½ cups dice Bell Pepper, Red
  • ½ cups Red Wine
  • 1 tablespoon Basil, Dried
  • 1 tablespoon Oregano, Dried
  • 10 ounces Cheese Tortellini, Frozen
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • ¼ cups Parmesan Cheese, Shredded

Freezer Containers

  • 6 Quart Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes.
  2. Using slotted spoon, transfer sausage to large bowl.
  3. Pour off all but 1 Tbls drippings from Dutch oven.
  4. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes.
  5. Return sausage to Dutch oven.
  6. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano.
  7. Simmer until veggies are tender, about 40 minutes.
  8. Add tortellini to boiling soup and cook until tender, about 8 minutes.
  9. Add parmesan to top.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes.
  2. Using slotted spoon, transfer sausage to large bowl.
  3. Pour off all but 1 Tbls drippings from Dutch oven.
  4. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes.
  5. Return sausage to Dutch oven.
  6. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano.
  7. Simmer until veggies are tender, about 40 minutes.
  8. Add tortellini to boiling soup and cook until tender, about 8 minutes.
  9. Allow to cool.
  10. Divide soup among indicated number of quart freezer bags. Label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Heat soup in microwave for 1-2 minutes or until heated through.
  2. Add parmesan cheese to top.

14 Comments

Join the discussion
  1. Either I’m blind or the Italian sausage measurements are missing. My husband wouldn’t mind me erring on the side of too much, though! I can’t wait to make this with the delicious italian sausage that we bought at Costco. Mmmm…

  2. I am getting ready to make this recipe, it sounds delicious! The only problem…your recipe states to “saute the onion and garlic” in the drippings. But there isn’t any onion or garlic listed in your ingredients. Could you tell me the measurements please? Thank you!

  3. Tried this soup last night! It was very tasty and my husband ate it right up! One thing I noticed is that it came out a bit greasy, I assume because of the sausage drippings. Does yours come out this way, too?

  4. This was SOOOO good. I made it last night and my husband raved over it, and he usually isn’t a fan of soup for dinner. My picky 7yo and 4yo girls even liked it and had seconds. I made it exactly as shown and used fre red wine, which is alcohol free. I don’t have a dutch oven, so I used a fry pan and then transfered to a stock pot and it worked fine. I put in ‘4 people’ and it will be plenty for two meals and leftovers for my lunch the day after. Thank you!

  5. This was delish! My 13 month old LOVED it! Awesome way to get her to eat some veggies. I used veggie stock instead of the wine, so good!

  6. This recipe sounds amazing! I can’t wait to try it! I also will definitely be using the organic beef paste. We use the Better Than Bouillon vegetable paste all the time to flavor rice!

Leave a Reply

Your email address will not be published.

Share29
Tweet
Pin1K
+1
Share