Italian Sausage and Tortellini SoupContributed by Caroline and Allen Pajak
Sauté Italian sausage in a heavy pan over medium-high heat until cooked through, crumbling with back of spoon (about 10 minutes).
Using a slotted spoon, transfer sausage to a large bowl.
Pour off all but 1 T of sausage drippings from pan. Add onion and garlic to drippings and sauté until translucent (about 5 minutes). Return sausage to pan.
Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil, and oregano.
Simmer until vegetables are tender (about 40 minutes).
Add tortellini to soup and cook for 8 minutes or until tender. Season soup to taste with salt and pepper.
Ladle soup into bowls, top with parmesan cheese, and serve.
- 1 lb. sweet Italian sausage
- 1 cup chopped onions
- 2 large cloves garlic
- 5 cups beef stock or canned broth
- 2 cups chopped tomatoes (about ¾ lb.)
- 1 8-oz. can tomato sauce
- 1 large zucchini, sliced
- 1 large carrot, thinly sliced
- 1 medium-size green bell pepper, diced
- ½ cup dry red wine
- 2 T dried basil
- 2 T dried oregano
- 8-10 oz. fresh cheese tortellini
- parmesan cheese