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Italian Sausage Soup

Breads, Pasta & Noodles, Pork, Vegetables

  • 6


  • 12 oz mild Italian sausage, casings removed
  • 1 carrot, diced
  • 3⁄4 C onions chopped
  • 1⁄4 C each red, yellow, green and orange peppers
  • 1 1⁄2 cloves garlic, minced
  • 32 oz chicken broth
  • 7 oz tomato sauce
  • 6 oz freshly grated Parmesan
  • 1 medium zucchini (approx. 1 lb), cut in half lengthwise, seeds removed and thinly sliced
  • 1 medium summer squash (approx. 1 lb), cut in half lengthwise, seeds removed and thinly sliced
  • 1 tsp fresh basil, crushed
  • 1 C fresh tomatoes, seeded and diced
  • 10 oz pkg refrigerated cheese tortellini
  • 1 Tbsp fresh rosemary
  • Whole-grain baguette, 12-16 oz


In a large Dutch oven, cook sausage briefly over medium heat until juices start to release, then mix in diced carrots, peppers, onions and garlic. Stir in chicken broth and tomato sauce. Bring to a boil and reduce heat. Simmer 5 minutes. Add zucchini, summer squash, fresh basil and rosemary. Simmer 20 minutes. Add tortellini and tomatoes. Simmer 5 minutes or until tender. Place in 6 individual oven-safe ramekins or serving bowls. Top with 2 oz slice of baguette and 1 oz of freshly grated Parmesan. Broil 1-2 minutes or until cheese melts. Serves 6.

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