Thursday, May 30, 2013

italian sausage soup with tortellini.

Italian Sausage Soup With Tortellini from Beckie:

1 lb. Italian Sausage
1 cup coarsely chopped onions
2 garlic cloves sliced
5 cups beef broth
1/2 cup water
1/2 cup dry red wine or water
2 cups (4 medium) chopped, seeded, peeled tomatoes
1 cup thinly sliced carrots
1/2 tsp basil leaves
1/2 tsp oregano leaves
1 8oz can tomato sauce
1 1/2 cup sliced zucchini
3 T chopped fresh parsley
8 oz (2 cups) frozen meat or cheese-filled tortellini or very small ravioli
1 medium green pepper, cut into 1/2 inch pieces
grated parmesan cheese

If sausage comes in casing, remove casing. In 5 quart Dutch oven, brown sausage. Remove sausage from Dutch oven; drain, reserving 1 T. drippings in Dutch oven. Saute onions and garlic in reserved drippings until onions are tender. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat; simmer uncovered 30 minutes. Skim fat from soup. Stir in zucchini, tortellini, parsley and green pepper. Simmer covered an additional 35-40 minutes or until tortellini are tender. Sprinkle parmesan cheese on top of each serving. 

**Can substitute 2 cups bowtie egg noodles or spiral macaroni. Simmer an extra 20-25 minutes or until tender.

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