Italian Sausage Tortellini Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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âMy husband is not a soup-for-dinner kind of guy, but he loves this chunky, stick-to-your-ribs soup,â laughs Nancy Tafoya in Fort Collins, Colorado. âI always serve it with a warm loaf of homemade bread.â Ingredients:
1/3 pound bulk hot italian sausage |
1/3 cup chopped onion |
1 garlic clove, minced |
1-3/4 cups beef broth |
1-1/4 cups water |
3/4 cup chopped tomatoes |
1/2 cup chopped green pepper |
1/3 cup sliced fresh carrot |
1/3 cup dry red wine or additional beef broth |
1/3 cup tomato sauce |
1/4 cup tomato paste |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
3/4 cup frozen cheese tortellini |
1/2 cup sliced quartered zucchini |
2 tablespoons minced fresh parsley |
Directions:
1. Crumble sausage into a large saucepan; cook over medium heat until no longer pink. Remove with a slotted spoon to paper towels. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer.
2. Stir in the broth, water, tomatoes, green pepper, carrot, wine, tomato sauce, tomato paste, oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
3. Skim fat. Stir in the sausage, tortellini, zucchini and parsley. Cover and simmer 10-15 minutes longer or until tortellini is tender. Yield: 2 servings.
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