Italian Sausage and Tortellini Soup

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Italian Sausage and Tortellini Soup
from Jean Miners Kindem, Bloomington, MN

Serving 6-8

Prep time about 40 min

1lb Sweet Italian Sausage or chorizo sausage (casings removed) (I used sweet

Italian sausage)

1 cup chopped onion

2 large garlic, sliced

5 cups beef stock or canned broth (I used beef bullion cubes)

2 cups chopped tomatoes (about 3/4 pound)

1-8 oz can tomato sauce

l large carrot, thinly sliced (I used more carrots)

1 large zucchini, sliced

1 med green pepper diced

1/2 cup dry red wine

2 Tbs. dried basil

2 Tbs. dried oregano

8-10 oz fresh cheese tortollini

Freshly grated parmesan cheese

I also added fresh green beans. If you like you could use more vegetables, less meat.


Saute Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with a spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon of drippings from Dutch Oven.

Add stock, tomatoes, tomato sauce, zucchini, carrots, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead and refrigerate. Bring to simmer before continuing.)

Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper and ladle soup into bowls. Sprinkle with Parmesan and serve.




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