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Tortellini Sausage Soup ~ Gluten & dairy-free options

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You know how firefighters have these special recipes they make on shift for the crew, well this tortellini sausage soup is one of them, and it has got it all!

Don’t worry this tortellini soup isn’t just for the fire crew. Read on to find out how to fit it into an allergy-friendly diet.

Making this soup gluten-free and allergy-friendly:
1. Luckily there are pre-made gluten-free, cheese-filled tortellini available now, or you can use broken gluten-free spaghetti or angel hair pasta instead of tortellini.
2. Yeast-free and other allergy-free followers can easily enjoy this soup by carefully reading labels on sausage and broth packages – or prepare these from scratch.
3. Replace sausage with this allergy-free recipe Turkey and Sage Breakfast Patties. Also, be sure to replace cheese tortellini with an approved pasta.

Tortellini sausage soup is so satisfying it’s worth every minute it takes to chop the vegetables. I hope you will read on and try it!

To make Tortellini Sausage Soup you will need these items:
Italian sausage (preferably a light version) gluten-free if necessary
onion
garlic
beef broth (gluten-free if necessary). Vegetable and chicken broths are fine too.
carrots
zucchini
canned tomatoes
tomato sauce
green pepper
basil
oregano
parsley
fresh or frozen cheese tortellini, for gluten-free use any gluten-free pasta.
Dairy and yeast-free use a plain pasta without the cheese.

Serve with grated Parmesan, Italian blend cheese, or if you are like me and allergic to milk, try sheep cheese or a vegan product like Follow Your Heart Cheese.

Fresh made rolls or pretzels go perfectly with Tortellini soup. Here are my favorites:
1. homemade rolls or pretzels
2. gluten-free sandwich roll or I have a warm corn tortilla on the side.

Enjoy!

I usually make a large kettle of both regular and gluten-free tortellini soup and put the leftovers in the freezer for a quick dinner on a busy night. Extra work now…more free time later.

Tortellini Sausage Soup

Ingredients

  • 1 1/2 lb. Italian sausage preferably a light version gluten-free if necessary
  • 1 onion
  • 2 Tablespoons garlic minced
  • 8 cups beef broth gluten-free if necessary. Vegetable and chicken broths are fine too. If dairy-free check labels some broths, and bouillons have dairy.
  • 5 carrots
  • 2 zucchini sliced
  • 30 oz can tomatoes
  • 29 oz tomato sauce
  • 2 green pepper chopped
  • 1 Tablespoon basil
  • 1 Tablespoon oregano
  • 1 Tablespoon parsley
  • 1 package frozen or fresh cheese tortellini for gluten-free use any gluten-free pasta. For dairy and yeast free use a plain pasta without the cheese.
  • * Freshly grated parmesan cheese to garnish if desired.

Instructions

  • Brown sausage and drain grease. I rinse off the sausage with water as well using a strainer to drain the excess water.
  • Add chopped onion, garlic, peppers, carrots and seasonings and saute. Add a little broth for sauteing.
  • Sometimes I will add vegetable broth with the beef broth, as it really compliments the flavors. But beef alone will be delicious too. And now go ahead and add all the broth.
  • I like to puree the tomatoes before I add them to the soup. My kids prefer not getting chunks of tomatoes in their bites of soup. I use a quick hand mixer to do the job. This is convenient and works great!
  • Add the tomatoes and the tomato sauce. Last but not least, add the sliced zucchini. Cover and let simmer for 1 hour.
  • Bring to a boil and add cheese tortellini. Use any that you like in the freezer section of the store. Let cook according to the instructions on the tortellini package. For gluten, dairy, and yeast free use any shape of pasta you like. I use a spaghetti noodle and break it into shorter pieces.
  • Serve up with grated Parmesan or Italian blend cheese or if you are like me and allergic to milk, try sheep cheese or a vegan product like Follow Your Heart Cheese. I often make homemade rolls or pretzels to go with this soup.
  • For myself I have a purchased gluten-free roll, make my favorite gluten-free sandwich roll, or I have a warm corn tortilla on the side.
  • I usually make a large kettle of both regular and gluten-free tortellini soup and put the leftovers in the freezer for a quick dinner on a busy night.

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