tortellini soup
★★★★★
1
No Image
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.
►
Ingredients For tortellini soup
-
1 1/2 lbbulk italian sausage (hot or sweet) i like hot.
-
1 pkglarge family size frozen tortellini
-
1 mdwhite onion chopped
-
1/2 mdgreen pepper chopped
-
1/2 mdred pepper chopped
-
2 mdcarrots, chopped
-
2 mdzucchini, sliced
-
1/2head of parsley or bunch of kale (chopped)
-
1 boxsliced mushrooms (about 10 oz)
-
2 Tbspchopped garlic
-
3 canbeef broth (reduced sodium is okay) 14.5 oz each
-
2 candiced italian style tomatoes 14.5 oz each
-
1 1/2 cantomato 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT