Italian Sausage and Tortellini Soup
Catherine
ingredients
- 1 lb sweet Italian sausage or chorizo, casings removed
- 1 cup chopped onion
- 2 large garlic cloves, sliced
- 5 cups beef stock or broth
- 2 cups chopped tomatoes
- 1, 8 oz can tomato sauce
- 1 large zucchini, sliced
- 1 large carrot, sliced
- 1 medium green bell pepper, diced
- 1 cup dry red wine
- 2 tbsps dried basil
- 2 tbsps dried oregano
- 8-10 pz fresh or frozen cheese tortellini
- Freshly grated parmesan
directions
- 1
Saute 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 tbsp drippings from Dutch oven. Add onion and garlic and saute until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell peppers, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes.
- 2
Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle into bowls and sprinkle with Parmesan.
notes
Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.
Source: Mom
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