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.
