This easy Italian soup is the kind of meal that saves dinner on a Tuesday when you’ve got nothing planned and everyone is already asking what’s to eat. Pillowy tortellini, a rich tomato broth, and Italian sausage come together in one pot in about 30 minutes. It’s cozy, hearty, and honestly tastes like you tried way harder than you did.
This hearty Italian vegetable soup is loaded with fresh seasonal vegetables, tender pasta, and aromatic Italian herbs simmered in a rich tomato broth. It’s the kind of recipe that makes your kitchen smell amazing while it cooks and fills your whole house with warmth and comfort. Whether you call it minestrone, Italian vegetable soup, or just “that cozy soup I can’t stop making,” this one-pot meal is a family favorite that comes together in about 30 minutes. Best of all, it’s vegetarian, budget-friendly, and endlessly customizable based on what you have in your pantry — making it the perfect go-to recipe for busy weeknights.
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Ingredients
- 1 pound sweet Italian sausage (remove the casings)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 5 cups beef broth
- 4 large tomatoes (peeled, seeded, and chopped)
- 1 (8-ounce) can tomato sauce
- 1 cup thinly sliced carrots
- ½ cup water½ cup red wine
- ½ tablespoon fresh basil leaves, packed
- ½ teaspoon dried oregano
- 1 ½ cups sliced zucchini
- 3 tablespoons chopped fresh parsley
- 8 ounces fresh tortellini pasta
Instructions
Step 1: Cook the Sausage
- In a 5-quart Dutch oven, cook the Italian sausage over medium-high heat until it’s browned and crumbly, about 8-10 minutes.
- Use a slotted spoon to transfer the sausage to a paper towel-lined plate. Drain the excess grease from the pot, but leave 1 tablespoon of drippings.
Step 2:Sauté Onions and Garlic
Step 3: Combine Ingredients
- In the same pot with the remaining drippings, sauté the chopped onions and minced garlic over medium heat until the onions are translucent, about 3-4 minutes.
- Stir in the beef broth, chopped tomatoes, tomato sauce, sliced carrots, water, red wine (if using), fresh basil, dried oregano, and the cooked sausage.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 minutes.
Step 4: Add Zucchini and Parsley
- Skim any fat from the surface of the soup.
- Stir in the sliced zucchini and chopped parsley.
- Cover and simmer for another 30 minutes.
Step 5: Add Tortellini
- During the last 10 minutes of cooking, add the fresh tortellini pasta to the pot.
- Stir occasionally and cook until the tortellini is tender.
Step 6: Serve
- Serve the soup hot and enjoy!
FAQs
Can I use a different type of sausage?
Yes, you can use any type of sausage you prefer. Spicy Italian sausage can add a bit of heat, while turkey or chicken sausage can be a lighter alternative. Just make sure to adjust the seasoning to taste.
Can I use a different type of pasta instead of tortellini?
Yes, if you don’t have tortellini, you can use other types of pasta like cheese ravioli, small shells, or even elbow macaroni. Just adjust the cooking time according to the pasta you use.
This easy Italian vegetable soup is comfort in a bowl. Whether you’re looking for a quick weeknight dinner, meal prep for the week ahead, or a cozy lunch on a cold day, this recipe delivers every single time. The beauty of minestrone-style soups is how forgiving they are — use whatever vegetables you have on hand, adjust the pasta amount to your preference, and make it your own. It reheats beautifully, tastes even better the next day, and freezes wonderfully for those nights when you need dinner fast. Add a crusty piece of bread on the side and you’ve got a complete, satisfying meal that the whole family will love. Make this easy Italian vegetable soup soon and taste why it’s such a beloved classic!
If you loved this cozy bowl, you’ll definitely want to try our Easy Homemade Minestrone — it’s another Italian classic that comes together with pantry staples and tastes like it simmered all day!
Easy Italian Soup With Tortellini
Ingredients
- 1 pound sweet Italian sausage casings removed
- 1 cup onion chopped
- 2 cloves garlic minced
- 5 cups beef broth
- 4 Large tomatoes peeled, seeded, and chopped
- 1 can Tomato sauce (8 oz)
- ½ cup water
- ½ cup red wine (optional)
- ½ tbsp packed fresh basil leaves
- ½ tsp oregano dried
- 1 ½ cups zucchini sliced
- 3 tbsp fresh parsley chopped
- 8 ounces fresh tortellini pasta
Instructions
Cook the Sausage
- In a 5-quart Dutch oven, cook the Italian sausage over medium-high heat until it’s browned and crumbly, about 8-10 minutes.Use a slotted spoon to transfer the sausage to a paper towel-lined plate. Drain the excess grease from the pot, but leave 1 tablespoon of drippings.
Sauté Onions and Garlic
- In the same pot with the remaining drippings, sauté the chopped onions and minced garlic over medium heat until the onions are translucent, about 3-4 minutes.
Combine Ingredients
- Stir in the beef broth, chopped tomatoes, tomato sauce, sliced carrots, water, red wine (if using), fresh basil, dried oregano, and the cooked sausage.Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 minutes.
Add Zucchini and Parsley
- Skim any fat from the surface of the soup.Stir in the sliced zucchini and chopped parsley.Cover and simmer for another 30 minutes.
Add Tortellini
- During the last 10 minutes of cooking, add the fresh tortellini pasta to the pot.Stir occasionally and cook until the tortellini is tender.
Serve
- Serve the soup hot and enjoy!
