Tortellini Soup
By
Melinda Alani
@binkey36
1
This recipe was given to me by a first generation Italian. I made it exactly like the recipe and it was excellent. The optional chopped garlic (my addition) sent it over the top. Excellent for those cold fall days. Don't let the long list of veggies put you off. This soup is worth the effort to make. Serve it with hot crusty bread and shaved Parmesan cheese.
Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6 people
Prep:
30 Min
Cook:
1 Hr 10 Min
Method:
Stove Top
Ingredients
- 1 1/2 lb
- bulk italian sausage (hot or sweet) i like hot.
- 1 pkg
- large family size frozen tortellini
- 1 medium
- white onion chopped
- 1/2 medium
- green pepper chopped
- 1/2 medium
- red pepper chopped
- 2 medium
- carrots, chopped
- 2 medium
- zucchini, sliced
- 1/2
- head of parsley or bunch of kale (chopped)
- 1 box
- sliced mushrooms (about 10 oz)
- 2 Tbsp
- chopped garlic
- 3 can(s)
- beef broth (reduced sodium is okay) 14.5 oz each
- 2 can(s)
- diced italian style tomatoes 14.5 oz each
- 1 1/2 can(s)
- tomato paste 6 oz each
How to Make Tortellini Soup
- 1Brown Italian sausage, drain, remove from pan and set aside.
- 2Saute all fresh chopped vegetables, except mushrooms and parsley/or kale, until tender.
- 3Add tomato paste to veggies and stir to combine. Cook for about two minutes. Add browned sausage, canned tomatoes, and beef broth. Stir well and cook uncovered for 30-60 minutes. Stir occasionally.
- 4Add sliced mushrooms, chopped parsley or kale, and the package of tortellini. Cook for 10 minutes and serve. Left overs (if any!) can be refrigerated or frozen. I have doubled this recipe and served 16 people easily.
