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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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We take turns cooking Sunday meals at my church, and this soup is always popular. It's a smart way to use zucchini, and people seem to enjoy the cheese tortellini as well as the Italian turkey sausage. -Pamela Smith of Flushing, New York Ingredients:
1-1/4 pounds italian turkey sausage links, casings removed |
1 large onion, chopped |
2 garlic cloves, minced |
6-1/2 cups reduced-sodium beef broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 cups thinly sliced carrots |
1 cup thinly sliced celery |
1 cup ketchup |
1 teaspoon italian seasoning |
2 cups sliced zucchini |
1 medium green pepper, chopped |
2 cups frozen cheese tortellini |
1/4 cup minced fresh parsley |
2 tablespoons grated parmesan cheese |
Directions:
1. In a Dutch oven or large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomatoes, carrots, celery, ketchup and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender.
2. Add the zucchini and green pepper; cook 5-7 minutes longer or until green pepper is tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until tortellini is tender. Sprinkle with cheese just before serving. Yield: 9 servings.
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