Recipe review... Sausage Torellini Soup

When I first saw this recipe I thought "wow that's alot of ingredients" but really its not so bad! I started this soup at about 3 this afternoon and then I just let it sit without putting the noodles, until right before L came home (@515) after 15 minutes of boiling it was a success! The noodles were a tad bit hard in the middle but that will be solved the next time I make it, and there will be a next time. Every one really liked this one!

Makes 10 servings (that's 2 meals here!)
1 lb mild Italian sausage
1 cup onion, coarsely chopped
2 garlic cloves, minced
5 cups beef broth
2 cups carrots, thinly sliced
2 cups tomato, peeled, seeded and chopped (I used canned)
1 1/2 cups sliced zucchini
1 green bell pepper, cut into 1/2-inch pieces
1 (8 ounce) can tomato sauce
1/2 cup water
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt, to taste
black pepper, to taste
1 (9 ounce) package refrigerated basil and cheese tortellini, uncooked
3 tablespoons fresh parsley, chopped
1/2 cup Parmesan cheese, freshly grated

1 Remove and discard casings from the sausage.

2 In a large Dutch oven, brown sausage over medium-high heat, stirring occasionally. Drain, reserving 1 Tablespoon drippings in the pan. Set sausage aside.

3 Add onion and garlic to the drippings in the pan; cook, stirring constantly, until onion is tender.

4 Add sausage, beef broth, carrots, tomato, zucchini, bell pepper, tomato sauce, water, basil, oregano, salt, and pepper, stirring well.

5 Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes.

6 Add tortellini and parsley, stirring well.

7 Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until tortellini is tender. Adjust spices to taste.

8 Ladle soup into individual soup bowls. Sprinkle each serving with cheese



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