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Italian Sausage and Tortellini Soup
Time: 1 hrs 10 mins
Ingredients
- 1 lb mild Italian sausage
- 1 cup onion, coarsely chopped
- 2 garlic cloves, minced
- 5 cups beef broth
- 2 cups carrots, thinly sliced
- 2 cups tomatoes, peeled, seeded and chopped (can use canned tomatoes, if desired)
- 1 1/2 cups sliced zucchini
- 1 green bell pepper, cut into 1/2-inch pieces
- 1 (8 ounce) can tomato sauce
- 1/2 cup water
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt, to taste
- black pepper, to taste
- 1 (9 ounce) package refrigerated basil and cheese tortellini, uncooked
- 3 tablespoons fresh parsley, chopped
- 1/2 cup parmesan cheese, freshly grated
Directions
- 1 Remove and discard casings from the sausage.
- 2 In a large Dutch oven, brown sausage over medium-high heat, stirring occasionally. Drain, reserving 1 Tablespoon drippings in the pan. Set sausage aside.
- 3 Add onion and garlic to the drippings in the pan; cook, stirring constantly, until onion is tender.
- 4 Add sausage, beef broth, carrots, tomato, zucchini, bell pepper, tomato sauce, water, basil, oregano, salt, and pepper, stirring well.
- 5 Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes.
- 6 Add tortellini and parsley, stirring well.
- 7 Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until tortellini is tender. Adjust spices to taste.
- 8 Ladle soup into individual soup bowls. Sprinkle each serving with cheese.
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