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.
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yield
12 serving(s)
prep time
20 Min
cook time
45 Min
method
Stove Top
Ingredients For cathy's tortillini soup
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2 lbitalian sausage links, use mixed flavors
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1 lgonions, diced
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3 canbeef broth
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1 cantomato sauce
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2 lgcarrots, thinly sliced
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2 tspitalian seasoning
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1 pkgtortellini, cheese filled, large
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1 clovegarlic, minced
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2 can14 oz tomatoes, diced with juice
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1 1/2 cdry red wine, (mogan david works great)
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1 Tbspsugar
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2 smzucchini, sliced
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parmesan cheese
How To Make cathy's tortillini soup
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1Cook sausage, onion and garlic in a Dutch Oven over medium high heat stirring until sausage crumbles and is no longer pink.
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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.
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3Serve, sprinkle each serving with Parmesan Cheese and serve with Garlic Bread.
- 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!
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