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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

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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