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Category: Soups
Prep Time: Cook Time: Total Time:
1 lb sweet Italian sausage, casings removed
1 large onion, chopped, about 1 cup
2 large cloves garlic, thinly sliced
5 cups beef broth
2 cups diced peeled tomatoes, canned or fresh
1 can (8 oz) tomato sauce
1 medium Zucchini, sliced
1 large Carrot, thinly sliced
1 medium Green bell pepper, diced
1/4 cup dry red wine, optional
2 tbsp dried leaf basil
2 tbsp dried leaf oregano
8 to 10 oz purchased fresh cheese tortellini
Parmesan cheese, freshly grated
Saute Italian sausage in heavy kettle or Dutch oven over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes.
Using a slotted spoon, transfer sausage to large bowl. Pour off all but 1 tbsp fat from the pan. Add onion and garlic to pan and saute until tender, about 5 minutes.
Return sausage to Dutch oven. Add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 35 to 45 minutes. Add tortellini to soup and cook until tender, about 8 to 10 minutes. Season soup with salt and pepper, to taste. Ladle soup into bowls and sprinkle with Parmesan cheese. Serves 6.
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ITALIAN SAUSAGE AND TORTELLINI SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
1 lb sweet Italian sausage, casings removed
1 large onion, chopped, about 1 cup
2 large cloves garlic, thinly sliced
5 cups beef broth
2 cups diced peeled tomatoes, canned or fresh
1 can (8 oz) tomato sauce
1 medium Zucchini, sliced
1 large Carrot, thinly sliced
1 medium Green bell pepper, diced
1/4 cup dry red wine, optional
2 tbsp dried leaf basil
2 tbsp dried leaf oregano
8 to 10 oz purchased fresh cheese tortellini
Parmesan cheese, freshly grated
Saute Italian sausage in heavy kettle or Dutch oven over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes.
Using a slotted spoon, transfer sausage to large bowl. Pour off all but 1 tbsp fat from the pan. Add onion and garlic to pan and saute until tender, about 5 minutes.
Return sausage to Dutch oven. Add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 35 to 45 minutes. Add tortellini to soup and cook until tender, about 8 to 10 minutes. Season soup with salt and pepper, to taste. Ladle soup into bowls and sprinkle with Parmesan cheese. Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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