Italian Sausage and Tortellini Soup

Name: Italian Sausage and Tortellini Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 1 lb sweet italian sausage or chorizo sausage, casings removed; 1 c chopped onion; 2 large garlic cloves, sliced; 5 c beef stock or canned broth; 2 c chopped tomatoes (about 3/4 pound); 8 oz can tomato sauce; 1 large zucchini, sliced; 2 ribs of celery thinly sliced; 1 large carrot, thinly sliced; 1 medium green bell pepper, diced; 1/2 c dry red wine; 2 Tbsp dried basil; 2 Tbsp dried oregano; 8 to 10 oz purchased fresh cheese tortellini; freshly grated parmesan cheese; sea salt and cracked black pepper to taste

By Tami Conklin
@WhiteWolf68

This Is Just A Delicious Soup, I Love to Eat This When It's Cold Outside with Some Warm Crusty French Bread!!! Note: I Also Enjoy This with A Nice Rosemary and Olive Oil Bread :) This is Not My Recipe - The Credits Go to 'Better Homes and Gardens Magazine' ?

Rating:

★★★★★ 2 votes5

Comments:

3 Comments

Serves:

Prep:

20 Min

Cook:

1 Hr

Ingredients

1 lb

sweet italian sausage or chorizo sausage, casings removed
1 c

chopped onion
2 large

garlic cloves, sliced
5 c

beef stock or canned broth
2 c

chopped tomatoes (about 3/4 pound)
8 oz

can tomato sauce
1 large

zucchini, sliced
2

ribs of celery thinly sliced
1 large

carrot, thinly sliced
1 medium

green bell pepper, diced
1/2 c

dry red wine
2 Tbsp

dried basil
2 Tbsp

dried oregano
8 to 10 oz

purchased fresh cheese tortellini
·

freshly grated parmesan cheese
·

sea salt and cracked black pepper to taste
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How to Make Italian Sausage and Tortellini Soup

Step-by-Step

Saute the Italian sausage in heavy Dutch oven or your favorite soup pot 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 tablespoon drippings from Dutch oven or pot.
Add onion and garlic to Dutch oven and saute until translucent, about 5 minutes. Return sausage to Dutch oven or pot.
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.) Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with sea salt and cracked pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

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