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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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Diana Lauhon of Minerva, Ohio modified a soup recipe to suit her family's tastes while taking advantage of convenience foods. Once you brown the sausage, it's a snap to throw in the other ingredients and let them simmer. Frozen tortellini is added minutes before serving for a savory soup that tastes like you spent hours making it. Ingredients:
3 uncooked johnsonville® mild italian sausage links links (1/2 to 3/4 pound) |
4 cups water |
2 cans (14-1/2 ounces each) italian stewed tomatoes |
1 can (10-1/2 ounces) condensed french onion soup, undiluted |
2 cups broccoli coleslaw mix |
2 cup frozen cut green beans |
2 cups frozen cheese tortellini |
grated parmesan cheese, optional |
Directions:
1. Cut sausage into 3/4-in. pieces; brown in a Dutch oven or soup kettle. Drain. Add the water, tomatoes, soup, coleslaw mix and beans; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Uncover; add tortellini. Cook for 3-5 minutes or until pasta is tender. Garnish with cheese if desired. Yield: 10-12 servings (about 3 quarts).
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