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Ingredients
| italian sausage: 1 lb (mild or spicy) |
| onions (chopped): 1 cup |
| garlic: 2 cloves (crushed) |
| soup - beef broth: 5 cups |
| water: 1/2 cup |
| red wine: 1/2 cup (or water) |
| red tomatoes (chopped): 2 cups |
| carrots (sliced): 1 cup |
| dried basil (ground): 1/2 tsp |
| dried oregano (ground): 1/2 tsp |
| tomato sauce: 8 oz |
| zucchini squash (sliced): 1 1/2 cups |
| parsley: 3 Tbl (chopped) |
| green sweet peppers: 1 whole pepper (chopped) |
| grated parmesan cheese: 2 oz |
Tortellini Soup
User rating:
-
Prep Time
0 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
Additional ingredient:
8 oz tortellini (or very small ravioli)
Remove sausage from casing and brown in 5-quart Dutch oven. Remove sausage from pan, drain, reserving 1 T drippings in pan.
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 covered an additional 35-40 minutes or until tortellini are tender.
Sprinkle Parmesan cheese on top of each serving.