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Winnipeg Tortellini Soup by

Source: Gooseberry Patch


2 lbs. ground Italian sausage, browned and drained
1 zucchini, sliced
1 to 2 yellow squash, sliced
1 onion, diced
8 oz. pkg. fresh mushrooms, sliced
16 oz. bag frozen, crinkle-cut carrots
10 oz. pkg. frozen, chopped spinach
2 14 oz. cans chicken broth
2 14 oz. cans beef broth
2 14 oz. cans diced tomatoes
15 oz. can tomato sauce
10 oz. can tomato soup
2 T. dried basil
2 T. dried parsley
2 T. dried oregano
2 to 3 garlic cloves, minced
salt and pepper to taste
2 9 oz. pkgs. cheese tortellini (dried)


In a very large soup pot, combine all ingredients. Let simmer for about 4 hours. Add water if necessary to prevent soup from becoming too thick. Check and stir occasionally throughout cooking time. Note: I usually halve this recipe, because it makes a huge amount, and then I put it in the crock pot.

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