italian sausage and tortellini soup
From Bon Appetit, Oct 1993. I make this soup fairly often when it's cold outside. It's easy and tastes good. Since I cook for one, I sometimes freeze it after step 3 and add the tortellini when I'm reheating it.
prep time
15 Min
cook time
50 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 pound sweet italian sausage, casings removed (or chorizo sausage)
- 1 cup chopped onion
- 2 large garlic cloves, sliced
- 5 cups beef stock or canned broth
- 2 cups chopped tomatoes (about 3/4 pound)
- 8 ounces tomato sauce
- 1 large zucchini, sliced
- 1 large carrot, thinly sliced
- 1 medium green bell pepper, diced
- 1/2 cup dry red wine
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 8 ounces purchased fresh cheese tortellini
- - freshly grated parmesan cheese
How To Make italian sausage and tortellini soup
-
Step 1Saute Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes.
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Step 2Using 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 saute until translucent, about 5 minutes.
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Step 3Return 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.)
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Step 4Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper.
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Step 5Ladle soup into bowls. Sprinkle with Parmesan and serve.
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