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 Italian Sausage Soup with Tortellini |
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 soups |
 elenger |
 2011-05-22 12:46:58 |
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1 lb italian Sausage
1 Cup Chopped Onion
2 Cloves Garlic, Minced
8 Cups Beef Broth
.5 Cups Water
.5 Cups Red Wine
2 Cans Diced Tomatoes, undrained
1 Cup Carrots, thinly sliced
.5 TBLS Fresh Basil
.5 tsp Dried Oregano
1 Can Tomato Sauce (15 oz)
1.5 Cups Sliced Zucchini
8 Ounces Tortellini Pasta
3 TBLS Chopped Fresh Parsley
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- In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
- Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
- Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes, cook until tender. Sprinkle with Parmesan cheese on top of each serving.
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