Thursday, January 5, 2012

'Tis the Season for Soup - Italian Tortellini Soup

Italian Tortellini Soup

1 pound Italian sausage
1 cup chopped onion
2 teaspoons minced garlic cloves
5 cups (3 cans) beef broth
1/2 cup water
1/2 cup red cooking wine
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
28 ounces crushed tomatoes
1-1/2 cups carrots
1 teaspoon basil
1/2 teaspoon oregano
8 ounces tomato sauce
3 tablespoons parsley
1-1/2 cups chopped zucchini
1 medium bell pepper
2 cups cheese tortellini

In a large skillet, brown sausage, onions and garlic. (Or you can add the onion and garlic to the other veggies in Step 2)

Blend zucchini, pepper, and carrots to a puree (Sneak Step 1 veggies in! It also makes the soup part a little thicker)

Add all ingredients and simmer for 1 hour. Add tortellini and simmer for 15 minutes.

*Freezing option: Cool soup without the tortellini. When you are ready to eat, unfreeze, simmer and add tortellini.

Recipe from Sissy / Picture courtesy of Ben

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