spicy andouille sausage and tortellini soup

March 16, 2013

makes 6 servings       prep time: 15 minutes      cook time: 50 minutes

1 package spicy andouille sausage, cut into half coins
1/3 c chopped onion
1 garlic clove, minced
1 3/4 c beef (or chicken) broth
1 1/4 c water
3 roma tomatos, chopped
1 green pepper, chopped
1 carrot, sliced
1/3 c dry red wine
1/3 c tomato sauce
1/4 c tomato paste
1/4 tsp oregano
1/4 tsp basil
1 (9 oz.) package cheese tortellini
1/2 zucchini, sliced & quartered
2 T parsley


  1. in a large pot, cook sausage over medium heat until no longer pink. remove from heat.
  2. add onion and garlic and cook for 1 minute or until onion are pale and brown around edges.
  3. stir in broth, water, tomatoes, green pepper, wine, tomato sauce, tomato paste, oregano, and basil. bring to a boil. then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
  4. meanwhile, cook tortellini following instruction on the bag.
  5. stir in zucchini, carrot, and parsley. cover and simmer 10 to 15 minutes longer. when tortellini is done, add to soup.


this soup was more spicy than i was expecting. i’m guessing that the andouille sausage was the culprit.

i skipped the zucchini this time, but i’m thinking i’ll add it next time. i’m a fan of a soup that’s exploding with vegetables.

this soup was incredibly tasty and smelled great. i think this soup is similar to one that my aunt usually makes for thanksgiving. this one doesn’t have nearly as many ingredients and is maybe a little more simplistic, but a great soup nonetheless.

can you tell i’m a big soup fan? this sporadic cold weather warrants it.

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