Italian Sausage & Tortellini Soup

A simple Italian Sausage & Tortellini Soup with the addition of Bush's Cannellini beans.

The temperature in North Texas today is a chilly 35 degrees. When the weather is cold my family craves comfort foods. Anything that will warm us up from the inside - out. Along with the chilly temps a few of us are under the weather with a cold virus, so the best medicine is always a big pot of soup. What better way to bounce back from a sickness than with a hot hearty bowl of soup. 

Soup and stews are one of my favorite comfort foods especially thick and hearty ones. When I make soup I usually rely on what I have in my refrigerator and pantry. I always try and keep a well stocked pantry for days just like today when it's too cold to venture out to the grocery store. 

I keep a variety of broths, canned tomatoes, canned beans, pasta, rice and vegetables. Beans are a must because I can add them to just about any soup, stew or chili recipe. No fuss soup recipes are what my family prefers. From start to finish this recipe takes a little over 30 minutes making for a quick dinner or easy lunch. 

For this particular soup I used Bush's Cannellini Beans since they pair perfectly with Italian dishes, but great norther beans or white beans would also work in this recipe. This soup is the perfect example of using what you have on hand. Lets get started!

In a large dutch oven or soup pot remove casing and brown the sausage. When sausage is fully cooked drain and set aside. Saute the onion and garlic in 1/2 tablespoon olive oil until translucent in color. Stir in the beef broth, chicken broth, Italian sausage, diced tomatoes, basil, oregano, and bay leaf.  

Bring to a boil and simmer uncovered for 30 minutes. Stir in cannellini beans and zucchini; simmer for 15 minutes. Add the cheese tortellini the last 10 minutes of cooking. Remove bay leaf and season with salt and pepper to taste. 

Ladle into bowls and garnish with grated Parmesan cheese before serving.  Don't forget your favorite crusty bread. 

Italian Sausage & Tortellini Soup

1 - lb sweet Italian sausage, crumbled
1/2 - tablespoon olive oil
1 - small onion, chopped 
2 - clove garlic, minced 
3 - cups beef broth
3 - cups chicken broth
1 - 14 oz can diced basil & garlic tomatoes, (do not drain)
1 - bay leaf
1 - teaspoon basil
1 - teaspoon oregano
1 - 15.8 oz can Bush's Cannellini Beans, rinsed and drained
1 - zucchini, sliced thick and quartered 
1 - 10 - oz package refrigerated cheese tortellini
salt and pepper, to taste
grated Parmesan cheese, garnish

In a large dutch oven or soup pot, remove casing, and brown the sausage. When sausage is fully cooked drain and set aside. 

Saute the onion and garlic in 1/2 tablespoon olive oil until translucent in color. 

Stir in the beef broth, chicken broth, Italian sausage, diced tomatoes, basil, oregano and bay leaf.  

Bring to a boil and simmer uncovered for 30 minutes. Stir in cannellini beans and zucchini; simmer for 15 minutes. Add the cheese tortellini the last 10 minutes of cooking. 

Remove bay leaf and season with salt and pepper to taste. Ladle into bowls and garnish with grated Parmesan cheese. 

Servings: 6

Cooks Note: 2 - cups chopped spinach leaves can be substituted for zucchini. Add the spinach the last 5 minutes of cooking just until it wilts. 

Disclosure: This is a sponsored post on behalf of Bush's Beans. All opinions stated above are 100% entirely my own.