Sausage and Vegetable Tortellini Soup ~
Savory vegan sausage, colorful veggies, and fresh tortellini in a rich, flavorful broth.
Serve with Garden Kale Salad and warm crusty bread.
Meaty Vegan Tortellini Soup Recipe
I like this vegetable tortellini soup recipe because it’s easy comfort food and perfect for a cozy night in, especially during cold weather months.
This hearty soup can be prepared in advance for an easy meal and is also pretty forgiving. You can also easily swap out vegetables based on what’s in your fridge. Yellow squash, fresh spinach or fresh kale, and green beans work well. And if you’re running low on veggies, a can of drained and rinsed white beans, such as cannellini beans, will work in a pinch.
Ingredients for Sausage and Vegetable Tortellini Soup
You will need the following:
- 2 tablespoons olive oil
- 16 ounces vegan sausage
- 3/4 cup yellow onion, chopped
- 2 teaspoons garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup ketchup
- 1 1/2 teaspoons Italian seasoning
- 5 cups vegetable broth
- 1/2 cup red wine
- 1 (14.5-ounce) can Italian seasoned diced tomatoes with liquid
- 16 ounces plant-based fresh tortellini
- 1 cup zucchini, sliced into halves or quarters
- 1/2 cup red bell pepper, seeded and diced
- salt, to taste
- ground black pepper, to taste
- 1/4 cup chopped Italian flat-leaf parsley
- vegan Parmesan cheese, shredded, to taste
Ingredient Notes
- Vegan Sausage – For this recipe, I use Beyond Hot Italian Sausage. If you prefer, the sausage can be omitted, but as the base of the soup, it does add a hearty and savory element.
- Red Wine – A robust cabernet sauvignon is a good choice for this stew. The wine can also be omitted if it doesn’t suit your style.
- Plant-Based Tortellini – Kite Hill brand is my favorite vegan tortellini. Their cheese tortellini or spinach tortellini both work well for this stew.
How to Make Sausage and Vegetable Tortellini Soup
STEP ONE: Set a large pot over medium-high heat and add the olive oil. When the oil is hot, crumble in the sausage and cook for 5 minutes or until browned. Use a spatula to break up any large chunks of sausage.
STEP TWO: Add the onions and saute for 2 minutes, until tender. Add the garlic and continue cooking for an additional 30 seconds.
STEP THREE: Stir in the carrots, celery, ketchup, and Italian seasoning.
STEP FOUR: Pour in the vegetable broth, red wine, and diced tomatoes with their liquid, ketchup, and Italian seasoning. Bring to a boil, then reduce to low heat. Simmer for 30 minutes, stirring occasionally.
STEP FIVE: While the soup is simmers, cook tortellini according to package directions for al dente consistency; drain, rinse with cold water, and set aside.
STEP SIX: When the 30-minute simmer is done, stir in the zucchini and red bell pepper.
STEP SEVEN: Cover and continue simmering for 10 minutes or until the vegetables are tender. Remove the soup pot from the heat.
STEP EIGHT: Stir in the cooked tortellini. Season to taste with salt and pepper, sprinkle with fresh parsley and Parmesan cheese. Serve hot.
Storage
- This soup is good for several days in the fridge; great for meal prep! Let it come to room temperature, then refrigerate in an airtight container.
More Easy Soup Recipes You’ll Love!
- Tortellini Soup
- Meatball Tortellini Soup
- Sweet Potato, Kale, and White Bean Soup
- Tortellini and Spinach en Brodo
- Lasagna Soup
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Sausage and Vegetable Tortellini Stew
Ingredients
- 2 tablespoons olive oil
- 16 ounces vegan sausage
- 3/4 cup yellow onion chopped
- 2 teaspoons garlic minced
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 cup ketchup
- 1 1/2 teaspoons Italian seasoning
- 5 cups vegetable broth
- 1/2 cup red wine
- 1 14.5-ounce can Italian seasoned diced tomatoes with liquid
- 16 ounces plant-based fresh tortellini
- 1 cup zucchini sliced into halves or quarters
- 1/2 cup red bell pepper seeded and diced
- salt to taste
- ground black pepper to taste
- 1/4 cup Italian flat-leaf parsley chopped
- vegan Parmesan cheese shredded, to taste
Instructions
- Set a large pot over medium-high heat and add the olive oil. When the oil is hot, crumble in the sausage and cook for 5 minutes or until browned. Use a spatula to break up any large chunks of sausage.
- Add the onions and saute for 2 minutes, until tender. Add the garlic and continue cooking for an additional 30 seconds.
- Stir in the carrots, celery, ketchup, and Italian seasoning.
- Pour in the vegetable broth, red wine, and diced tomatoes with their liquid, ketchup, and Italian seasoning. Bring to a boil, then reduce to low heat. Simmer for 30 minutes, stirring occasionally.
- While the soup simmers, cook tortellini according to package directions for al dente consistency; drain, rinse with cold water, and set aside.
- When the 30-minute simmer is done, stir in the zucchini and red bell pepper.
- Cover and continue simmering for 10 minutes or until the vegetables are tender. Remove the soup pot from the heat.
- Stir in the cooked tortellini. Season to taste with salt and pepper, sprinkle with fresh parsley and Parmesan cheese. Serve hot.
Life with Kaishon
This soup looks delicious! : ) I am so glad I found you via your comment on SITS on facebook tonight. So nice to meet you. What a pretty blog.