CHEESE TORTELLINI AND SAUSAGE SOUP
Hearty with a full bodied flavor!
INGREDIENTS:
1 pound sweet Italian sausage, casings removed
or ground sausage meat
1 cup chopped onion
2 large garlic cloves, sliced
5 cups beef stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 8-ounce can tomato sauce
1 large zucchini, sliced
1 large carrot, thinly sliced
1 medium-sized green bell pepper, diced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
8 to 10 ounces purchased fresh cheese tortellini
Freshly grated Parmesan cheese
PREPARATION:
Sauté Italian sausage meat in heavy Dutch oven over
medium-high heat until cooked through, crumbling with
back of spoon, about 10 minutes. using slotted spoon,
transfer sausage to large bowl. Pour off all but 1
tablespoon drippings from Dutch oven. Add onion and
garlic to Dutch oven and sauté until translucent, about 5
minutes. Return sausage to Dutch oven. Add stock,
tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine,
basil and oregano. Simmer until vegetables are tender,
about 40 minutes. (Can be prepared 2 days ahead. Cover
and refrigerate. Bring to simmer before continuing.)
Add tortellini to soup and cook until tender, about 8
minutes. Season soup to taste with salt and pepper. Ladle
soup into bowls. Sprinkle with Parmesan and serve.
6 Servings
Originally Posted by PoliCon
