Sweet Italian Sausage and Tortellini Soup


This is guy soup.  End of story.

Well actually it’s gal soup, and teenager soup, etc.  And I must apologize for not sharing it with you sooner!  I should add that this photo is not going to win any awards.  I may have gotten carried away a bit with the Parm.  Ha…go figure!

Anyway, please feel free to substitute turkey sausage or veggie stock.  Otherwise, all that is needed to round the meal is a kick-in-the-pants bottle of red wine, a loaf of ciabatta bread and a roaring fire.

Or…replace fire and red wine with football and IPA.   But just so you know, I draw the line at tortilla chips and cheese-like dip in a jar!

Sweet Italian Sausage and Tortellini Soup

  • 1 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 2 large garlic cloves, sliced
  • 5 – 6 cups cups lower sodium beef broth
  • 2 cups chopped tomatoes, fresh or canned
  • 1 8-ounce can tomato sauce
  • 1 large zucchini, cut in half lengthwise and then thinly sliced
  • 1 large carrot, peeled and  thinly sliced
  • 1 medium-sized green bell pepper, diced
  • 1/2 cup dry red wine
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • Kosher salt and coarsely ground black pepper
  • 8 oz dried cheese tortellini or 8 to 10 ounces purchased fresh cheese tortellini
  • Freshly grated Parmesan cheese and coarsely chopped fresh parsley

preparation

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.  If there are no drippings, add 1 TBS of olive oil and heat.   Add onion and garlic and sauté until translucent, about 5 minutes.  Return sausage to Dutch oven and 5 cups stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano.  Simmer uncovered 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 or longer for dried tortellini.  Add additional stock if soup seems too thick.  Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and parsley.

Serves 6-8

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