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Italian Sausage and Tortellini Soup Serving 6-8 Prep time about 40 min 1lb Sweet Italian Sausage or chorizo sausage (casings removed) (I used sweet Italian sausage) 1 cup chopped onion 2 large garlic, sliced 5 cups beef stock or canned broth (I used beef bullion cubes) 2 cups chopped tomatoes (about 3/4 pound) 1-8 oz can tomato sauce l large carrot, thinly sliced (I used more carrots) 1 large zucchini, sliced 1 med green pepper diced 1/2 cup dry red wine 2 Tbs. dried basil 2 Tbs. dried oregano 8-10 oz fresh cheese tortollini Freshly grated parmesan cheese I also added fresh green beans. If you like you could use more vegetables, less meat. Directions: Saute Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with a spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon of drippings from Dutch Oven. Add stock, tomatoes, tomato sauce, zucchini, carrots, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead and refrigerate. Bring to simmer before continuing.) Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper and ladle soup into bowls. Sprinkle with Parmesan and serve.
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