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Italian Sausage & Tortellini Soup by Spudhip

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  • Italian Sausage & Tortellini Soup by Spudhip

    Posted by Spudhip - August 04, 2004 06:11 PM

    ITALIAN SAUSAGE AND TORTELLINI SOUP

    1 lb. sweet Italian sausage, casing removed
    1 med onion, chopped (about 2 cups)
    2 large cloves garlic, minced
    2 T. dried basil **(see note below)
    2 T. dried oregano **(see note below)
    4 cups beef stock
    1 can (28 oz.) diced tomatoes
    1 can (8 oz.) tomato sauce
    2 small zucchini, sliced (about 2 cups)
    1 large carrot, sliced (about 1 cup)
    1 medium red bell pepper, diced (about 1/2 cup)
    1/2 cup dry red wine
    8 to 10 ounces frozen cheese tortellini
    salt and freshly ground black pepper
    freshly grated parmesan cheese
    basil pesto

    In a heavy pot, brown sausage over medium-high heat until cooked through, about 10 minutes, crumbling meat with back of a spoon. Transfer cooked sausage to a bowl and set aside. Drain off all but 1 tablespoon of drippings.

    Add onion and sauté for 3 minutes. Add garlic, basil and oregano and sauté another 2 minutes. Add beef stock, scraping up any bits on bottom of pan. Bring mixture to a boil then reduce to a simmer. Add tomatoes, tomato sauce, zucchini, carrot, pepper and wine. Simmer until vegetables are tender, about 20 minutes.

    Return sausage to pan. Add tortellini and cook until tender.

    The cooking time will depend on the type of tortellini; read the package for cooking time.

    Season with salt and pepper. Garnish each serving with parmesan cheese and a drizzle of pesto.

    **NOTE** The above recipe is posted in it's original measurements. If you prefer a bit less seasoning, the dried basil and dried oregano can be cut down to 2 tsp. of each and still work well, as per Katerina's post of her review below.
    **

    Yields 6 to 8 servings.
    "There's no place like home..."

  • #2
    Posted by Bev

    Posted August 06, 2004 11:26 AM

    I make this exact recipe and it is DEEE-vine. Nothing like eating this hearty soup after a cold day out. I actually use hot sausage. A generous sprinkel of parm cheese on top is wonderful. This is one FABULOUS comfort meal!
    "There's no place like home..."

    Comment


    • #3
      Posted by Katerina

      Posted October 10, 2004 06:38 PM

      Made this tonight and it was WONDERFUL!! Hubby and I both liked it and I will definetly make it again. Was going to make rolls, but I forgot to take them out to rise, so we had toasted parmesan bagels instead (which went very well!).

      I used 2 teaspoons of dried oregano and basil instead of 2 tablespoon, as listed. I thought 2 tablespoon seemed a bit too much. It was just perfect with the amount I used, so maybe make that note on the original. (I think 2 tablespoons would have been right for fresh, but not dried herbs).

      Anyway, great recipe. I highly recommend it!
      "There's no place like home..."

      Comment


      • #4
        Posted by Renita

        Posted October 11, 2004 04:41 PM

        I made this when I got the Southern Living in the mail and it was an all around hit...a few tips, don't put the pasta in until right before you serve or it will get soggy. I also used extra sausage and I made it with the spicy sausage b/c we like the heat. And Katerina is right about the herb measurements, cut down to around 2 tsp. This soup also freezes quite well. I made a very large batch and have the freezer stocked for the winter.
        "There's no place like home..."

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