Italian Sausage Soup with
Tortellini
Shelley Witt, Chicago, Illinois
1 lb. Italian sausage
1 cup onions, coarsely chopped
2 garlic cloves, sliced
5 cups beef broth
1/2 cup water
1/2 cup dry red wine or water
2 cups (4 medium) tomatoes, chopped, seeded, & peeled
OR 1 can (15 oz.) diced tomatoes
1 cup carrots, thinly sliced
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
1 can (8 oz.) tomato sauce
1-1/2 cups zucchini, sliced
8 oz. (2 cups) frozen meat or cheese-filled tortellini
or very small ravioli
3 Tbsp. chopped fresh parsley
1 medium green pepper, cut into 1/2-inch pieces
Grated Parmesan cheese
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If sausage comes in casing, remove casing. In 5-quart
Dutch oven, brown sausage. Remove sausage from Dutch oven,
drain, reserving 1 Tbsp. Drippings in Dutch oven. Sauté
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 for 30 minutes. Skim fat from
soup. Stir in zucchini, tortellini, parsley, and green pepper.
Cover and simmer for an additional 35–40 minutes or
until tortellini is tender. Sprinkle Parmesan cheese on
each serving. Makes 8 (1-1/2 cup) servings.
Cooks Note: After the sausage is browned
and onions and garlic sautéd, there will be built
up brown spots on the bottom of the pot. Do not clean the
pot. Just pour the liquid ingredients in and everything
will be fine.
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