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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.
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.
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