If you try it please let me know what you think!
Cheese Tortellini with Sausage Soup
Ingredients
3/4 pound Italian sausage Mild or Sweet Italian, remove casing
1 cup onion -- chopped
1 clove garlic -- minced
5 cups beef broth -- I used 2
packets of knorr homestyle stock in 5 cups water
½ cup water
½ cup dry red wine -- or 1/4 cup
balsamic vinegar & 1/4 cup water
28 ounces chopped tomato -- I
use Hunts garlic & basil or Italian
1 cup carrots -- thinly sliced
½ teaspoon lighthouse basil
½ teaspoon Turkish Oregano -- I
use Penzy's Spice
8 ounces Tomato sauce -- canned
16 ounces Cheese tortellini --
Fresh or Frozen, I use a 3 cheese blend with tomato, spinach and plain
tortellinis from the refrigerated section of the store.
1 medium Bell pepper -- red,
yellow, orange or green, chopped
1 ½ cups zucchini -- sliced
lengthwise then sliced into half moons
Parmesan cheese – grated enough for garnish
Fresh basil leaves -- cut in ribbons for garnish.
Preparation Method
In a stock pot, brown the sausage over medium-high heat, about 5
minutes,
breaking it up with a potato masher and stirring often. Drain well
leaving
1/2 tsp of the drippings in the pot.
Set sausage aside.
Reduce heat to medium, add the onion and garlic to the pot and cook
until
tender, about 5 minutes, stirring frequently to avoid burning the
garlic.
sausage. Bring to a boil, reduce
the heat to medium-low and simmer
uncovered for 30 minutes. Skim
the fat.
occasionally.
Add the tortellini and zucchini, simmer another 15 minutes or until
pasta and zucchini are done,stirring occasionally.
Serve garnished with parmesan cheese and basil
ribbons and crusty bread.