Surprise friends, soup's on, and this one is worth running for!
My niece, Tagan, shared her Tortellini Sausage Soup with our family about 3 years ago and I have been dishing it ever since. Over the holidays I made it for company and promised I would share the recipe here. It's perfect with fresh parmesan cheese and hot bread on a cold winter's day.
Begin by browning the sausage in a large Dutch oven. Drain the sausage well and saute onion and garlic till soft.
Now add the sausage, broth, veggies and wine and let the soup simmer for 30 minutes. Add the cheese tortellini and simmer for 8 minutes. For those of you who don't drink alcohol like me, the alcohol will cook out of the broth and leave a delicious flavor, or just use an extra cup of beef broth, your choice!
Sprinkle with fresh grated parmesan cheese and serve with buttered bread. Enjoy friends!
Tortellini Sausage Soup
- 1 lb. sweet Italian sausage, casings removed
- 1 c chopped onion
- 2 cloves garlic, sliced
- 6 c beef stock
- 2 c Italian style stewed tomatoes
- 1 8oz. can tomato sauce
- 1 large or 2 small zucchini, sliced
- 1 large or 2 small carrots, sliced
- 1 medium green bell pepper, diced
- 1 cup dry red wine
- 3 T Italian seasoning
- 8-10 oz. fresh cheese tortellini
- Fresh parmesan cheese
Sauté sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling. Using a slotted spoon transfer sausage to a large bowl. Pour off all but 1 T drippings from Dutch oven. Add onion and garlic to pot and sauté until translucent, about 5 minutes. Return sausage to pan. Add stock, tomatoes, sauce, zucchini, carrot, pepper, wine, and Italian seasonings. Simmer until veggies are tender, about 30 minutes.
Add tortellini to soup and cook until tender (8 minutes). Season soup to taste with salt and pepper. Sprinkle with Parmesan cheese. Serve with love.
Stay warm and healthy.