Italian Sausage and Tortellini Soup
By
Tami Conklin
@WhiteWolf68
1
Ingredients
-
1 lbsweet italian sausage or chorizo sausage, casings removed
-
1 cchopped onion
-
2 largegarlic cloves, sliced
-
5 cbeef stock or canned broth
-
2 cchopped tomatoes (about 3/4 pound)
-
8 ozcan tomato sauce
-
1 largezucchini, sliced
-
2ribs of celery thinly sliced
-
1 largecarrot, thinly sliced
-
1 mediumgreen bell pepper, diced
-
1/2 cdry red wine
-
2 Tbspdried basil
-
2 Tbspdried oregano
-
8 to 10 ozpurchased fresh cheese tortellini
-
·freshly grated parmesan cheese
-
·sea salt and cracked black pepper to taste
How to Make Italian Sausage and Tortellini Soup
- 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.