Tortellini Soup
1 lb sweet Italian sausage, casings removed
1 c chopped onion
2 lg garlic cloves, sliced
8 c beef stock or canned broth
2 c chopped tomatoes
1 8-oz can tomato sauce
1 lg zucchini, sliced
1 lg carrot, thinly sliced
1 med green pepper, diced
1/2 c dry red wine
1 T dried basil
1 T dried oregano

8-10 oz purchased fresh cheese tortellini
freshly grated parmesan cheese
Saute Italian sausage in heavy Dutch oven or large stew pot over medium-high heat until cooked through, crumbling with back of spoon, about 10 min. Using a slotted spoon, transfer sausage to a large bowl. Pour off all but 1-T drippings. Add onion and garlic and saute until translucent, about 5 min. Return sausage to pan. 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 8-10 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

Serves 6-8
Tracey Ryan
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