I have been in a soup mood lately, and love how quick and easy soup is to make and how delicious. After making this pasta soup a few weeks ago, I was thinking that I would really like a soup with tortellini. I did some internet searching and found a recipe on Epicurious that sounded like a winner. It was! Chad and I both loved this, and enjoyed the leftovers over the next few days for lunch as well. I made a few changes for convenience (canned tomatoes instead fresh) and for our taste preference (left out green peppers).
Italian Sausage and Tortellini Soup
From Epicurious.com
1 pound sweet Italian sausage or chorizo sausage, casings removed
1 cup chopped onion
2 large garlic cloves, diced
6 cups beef stock or canned broth
1 28 oz. can diced tomatoes
2 tbsp. tomato paste
1 large zucchini, sliced
1 large carrot, thinly sliced
1/2 cup dry red wine
1 tbsp. dried basil
1 tbsp. dried oregano
16 ounces purchased fresh cheese tortellini
Freshly grated Parmesan cheese
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, zucchini and carrot to Dutch oven and sauté five minutes. Add garlic and cook for one minute. Stir in tomato paste and cook for one minute. Return sausage to Dutch oven. Add stock, tomatoes, 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.
Italian Sausage and Tortellini Soup
From Epicurious.com
1 pound sweet Italian sausage or chorizo sausage, casings removed
1 cup chopped onion
2 large garlic cloves, diced
6 cups beef stock or canned broth
1 28 oz. can diced tomatoes
2 tbsp. tomato paste
1 large zucchini, sliced
1 large carrot, thinly sliced
1/2 cup dry red wine
1 tbsp. dried basil
1 tbsp. dried oregano
16 ounces purchased fresh cheese tortellini
Freshly grated Parmesan cheese
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, zucchini and carrot to Dutch oven and sauté five minutes. Add garlic and cook for one minute. Stir in tomato paste and cook for one minute. Return sausage to Dutch oven. Add stock, tomatoes, 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.
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