italian sausage and tortellini soup
(1 rating)
From Bon Appetit, Oct 1993. I make this soup fairly often when it's cold outside. It's easy and tastes good. Since I cook for one, I sometimes freeze it after step 3 and add the tortellini when I'm reheating it.
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
50 Min
method
Stove Top
Ingredients For italian sausage and tortellini soup
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1 lbsweet italian sausage, casings removed (or chorizo sausage)
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1 cchopped onion
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2 lggarlic cloves, sliced
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5 cbeef stock or canned broth
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2 cchopped tomatoes (about 3/4 pound)
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8 oztomato sauce
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1 lgzucchini, sliced
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1 lgcarrot, thinly sliced
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1 mdgreen bell pepper, diced
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1/2 cdry red wine
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2 Tbspdried basil
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2 Tbspdried oregano
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8 ozpurchased fresh cheese tortellini
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freshly grated parmesan cheese
How To Make italian sausage and tortellini soup
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1Saute Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes.
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2Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and saute until translucent, about 5 minutes.
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3Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
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4Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper.
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5Ladle soup into bowls. Sprinkle with Parmesan and serve.
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