Italian Sausage and Tortellini Soup

By kylaroy7

by Pam Blanton: Aspen, Colorado

Ingredients

• 1 pound sweet Italian sausage or chorizo sausage, casings removed
• 1 cup chopped onion
• 2 large garlic cloves, sliced
• 5 cups beef stock or canned broth
• 2 cups chopped tomatoes (about 3/4 pound)
• 1 8-ounce can tomato sauce
• 1 large zucchini, sliced
• 1 large carrot, thinly sliced
• 1 medium-sized green bell pepper, diced
• 1/2 cup dry red wine
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 8 to 10 ounces purchased fresh cheese tortellini
• Freshly grated Parmesan cheese

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using 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 sauté until translucent, about 5 minutes. Return 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.)

Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.