Italian Tortellini Soup

This is one of the recipes that I “stole” from Dee’s house, from a Gooseberry Cookbook that she had out. What a great soup and a very easy soup to have on hand during the fall!

1 lb mild Italian sausage, casing removed

1 cup onion, chopped

2 large cloves of garlic, chopped

6 cups beef stock

1 (16 oz) can tomatoes, drained and chopped

8 oz can of tomato sauce

1 large zucchini, sliced

1 large carrot, sliced

1 medium green bell pepper, diced

1/2 cup dry red wine

1 teas dried basil leaves * (see below)

2 teas oregano

8 oz cheese tortellini

Parmesan cheese

Brown sausage and remove from skillet. Drain drippings. Add onion and garlic and saute about 5 minutes. Combine the meat, onion and garlic, beef stock, tomatoes, tomato sauce, zucchini, carrot, green pepper, wine and spices in  a large pot. Simmer about 30 minutes or until veggies are tender. Add tortellini. Cook until tender. Serve with the Parmesan cheese and a loaf of hot garlic bread.

2 thoughts on “Italian Tortellini Soup

  1. Penelope, this was one of my mother’s favorite recipes for the Fall season. That soup, along with parmesan and garlic rubbed sourdough bread pieces and a salad, would just about cover any evening meal.


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