I love this recipe because it first evokes memories of eating at a very dear friend’s house, second, it is incredibly flavorful and hearty and third, it is SO very simple to throw together. It also makes enough for 8-10 people! AND it tastes better and better the longer it sits in your fridge! The glories of a good soup.
I had this soup for the first time at our friend, Rod and Jill’s house. Rod and Jill were our travel buddies on our awesome road trip to Seattle last summer and besides sharing a love of recreational vehicles, we share a love of food and cooking! Jill made this soup on a fall afternoon and invited us over last minute to share it. No one in their right mind turns down a free meal and we have even been known to cancel our plans if we receive a dinner invitation last-minute. Yes, I think it’s that important to take someone up on their offer to share a meal with you. Drop what you’re doing, don’t worry about the details and just say “when can we be there and what can we bring?” (although I’m of the belief that you should not bring a dish to a dinner invitation unless you ask first! If they say “nothing” then by golly, bring nothing! If you must bring something, bring wine!)
We may be exiting out of soup season with the coming of warmer weather, but since this could basically double as a pasta dish, I think a nice, crisp salad and some bread would turn it into an amazing summer-patio meal as well! The tomato/basil/celery flavors are certainly reminiscent of summer! Whenever you make it, I know you’ll love it and keep it in your recipe arsenal for future use!
Rustic Tortellini Soup*
1 lb ground sausage (I used Wright’s hot and spicy)
1 onion, chopped fine
2 celery stalks, chopped fine
2-14 oz. cans fire roasted tomatoes
2-14 oz. cans white beans (cannelini or great northern – drain one can and puree the other can in its juices)
1/2 cup red wine
2 cups beef broth
2 lbs tortellini (any flavor – I found mine in the refrigerator section near the cheese)
a small bunch of fresh basil
In a large skillet over medium-high heat, brown the sausage and then set aside to drain on paper towels. Pour out all but a tablespoon of oil and saute the onion and celery until they begin to soften. Add the two cans of tomatoes (with juices) and the drained and pureed beans. Stir to combine everything and then add the broth and wine and bring to a boil, tasting for salt, pepper and adjust your tastes with more wine if you want. Add in several of the basil leaves and let the soup simmer for about 10 minutes.
Cook the tortellini to the package instructions and put about a 1/2 cup in each bowl and then top with the tomato/sausage soup. Garnish with some chopped basil and a sprinkle of Parmesan cheese if you like.
*I would like to note that Jill’s recipe is better than mine. I asked her via email if she knew it by heart and she said things like, “I think it was this much” and “I sometimes do this instead” and while I LOVED the way this version turned out, I have fonder memories of hers. So this soup can be altered and flavored to your tastes!