cathy's tortillini soup
This recipe came from one of the hunter's wives. Cathy Simmermon, she and her daughter came up for 2 or 3 years. One Christmas party we had she served this delicious soup, it then became one of our favorite for elk camp.
prep time
20 Min
cook time
45 Min
method
Stove Top
yield
12 serving(s)
Ingredients
- 2 pounds italian sausage links, use mixed flavors
- 1 large onions, diced
- 3 cans beef broth
- 1 can tomato sauce
- 2 large carrots, thinly sliced
- 2 teaspoons italian seasoning
- 1 package tortellini, cheese filled, large
- 1 clove garlic, minced
- 2 cans 14 oz tomatoes, diced with juice
- 1 1/2 cups dry red wine, (mogan david works great)
- 1 tablespoon sugar
- 2 small zucchini, sliced
- - parmesan cheese
How To Make cathy's tortillini soup
-
Step 1Cook sausage, onion and garlic in a Dutch Oven over medium high heat stirring until sausage crumbles and is no longer pink.
-
Step 2Drain sausage and return mixture to pan, stir in broth and next 6 ingredients. Bring to a boil and reduce heat. Simmer 30 minutes, skim off fat, stir in zucchini and tortellini and simmer 10 minutes.
-
Step 3Serve, sprinkle each serving with Parmesan Cheese and serve with Garlic Bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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