tortellini and italian sausage soup

I told you I'd be trying a bunch of new soup recipes this winter.  When the weather is on average -17 deg. F soup sounds good pretty much any day of the week!



















Prep Time: 20 min
Cook Time: 1 hr 15 min
Servings: 8

Ingredients:

1 pound sweet Italian sausage, casings removed
    **I used 1/2 pound hot italian sausage and 1/2 pount deer meat
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
   **I was being lazy and bought a can of diced tomatoes instead
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
    **I substituted with a bit of spaghetti sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
    **I used three-cheese stuffed tortellini.  I used the blended variety to add a little color to the dish.
3 tablespoons chopped fresh parsley
    **I substituted the parsley and oregano with an italian spice blend

Directions:

In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving. 

For more information, visit allrecipes.com



Labels: ,

sixteen sunbuckles: tortellini and italian sausage soup

Sunday, December 4, 2011

tortellini and italian sausage soup

I told you I'd be trying a bunch of new soup recipes this winter.  When the weather is on average -17 deg. F soup sounds good pretty much any day of the week!



















Prep Time: 20 min
Cook Time: 1 hr 15 min
Servings: 8

Ingredients:

1 pound sweet Italian sausage, casings removed
    **I used 1/2 pound hot italian sausage and 1/2 pount deer meat
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
   **I was being lazy and bought a can of diced tomatoes instead
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
    **I substituted with a bit of spaghetti sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
    **I used three-cheese stuffed tortellini.  I used the blended variety to add a little color to the dish.
3 tablespoons chopped fresh parsley
    **I substituted the parsley and oregano with an italian spice blend

Directions:

In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving. 

For more information, visit allrecipes.com



Labels: ,

0 Comments:

Post a Comment

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home