Italian Sausage and Tortellini Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound sweet italian sausage or chorizo sausage, casings removed |
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 |
Directions:
1. Sauté Italian sausage 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.)
2. 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.
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