Italian Sausage and Tortellini Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound(s) hot italian sausage, casings removed |
2 cup(s) onion, chopped |
2 clove(s) garlic, minced |
1 tablespoon(s) dried italian-blend herbs |
1 quart(s) low-sodium beef broth |
2-14.5oz. can(s) diced tomatoes |
1-8oz. can(s) tomato paste |
2 cup(s) 2-small zucchini, sliced |
1 cup(s) carrots, sliced |
1 red bell pepper, chopped |
1/2 cup(s) red wine |
1-16oz. package(s) frozen cheese tortellini |
salt & pepper to taste |
parmesan cheese |
Directions:
1. Brown sausage over medium-high heat until cooked, crumbling with back of spoon. I always season with a little salt & pepper when cooking meat, you may need to adjust seasonings later. Transfer sausage to a bowl and set aside, draining off all but 1-tbs. of drippings. Add onions and cook for 3 minutes. Add garlic and herbs to onions and cook for an additional minute, stirring constantly. Add beef broth, scraping up any bits from the bottom of the pan. Bring mixture to a boil, then reduce heat to medium-low. Add tomatoes, (I run them through the food processor) tomato paste, carrots and wine. Simmer soup mixture until carrots are almost tender, add bell pepper cook a little longer before adding zucchini (you don't want the zucchini to over cook). Stir in sausage. Meanwhile, cook tortellini according to package directions, minus 3 minutes. Drain tortellini and add to soup mixture. Simmer for at least 3 additional minutes Garnish with parmesan cheese. I serve it with Pepperidge Farm (my personal favorite) garlic or parmesan Texas Toast.
2. Note: No exact measurements for salt & pepper.
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