Tortellini Soup
From mjg 16 years ago
- 45 minutes to make
- Serves 6
Full of veggies and pasta, spiced up with Italian sausage! Always a favorite at our house.
Ingredients
- 1/2 pound mile or hot italian sausage links shopping list
- 1/2 cup water shopping list
- 1 tablespoon olive oil shopping list
- 1 medium onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- 4 cups beef broth shopping list
- 1 16oz. can chopped tomatoes shopping list
- 1 carrot, sliced shopping list
- 1 teaspoon fresh oregano, crushed shopping list
- 1 teaspoon fresh basil, crushed shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 1 medium zucchini, halved, then sliced shopping list
- 1 20 ounce package refrigerated, cheese tortellini (do not use frozen) shopping list
- grated parmesan cheese for garnish shopping list
How to make it
- Cook sausage in medium skillet over medium heat until evenly browned, turning occasionally. Add water. Reduce heat to low. Cover and simmer 20 minutes. Drain, allow sausage to stand at room temperature until cool enough to handle.
- Heat oil in 5-quart Dutch oven over medium heat. Cook and stir onion and garlic in oil 4 minutes or until onion is soft.
- Stir in broth, tomatoes, carrots, oregano, basil, salt and pepper. Bring to a boil over high heat. Reduce heat and simmer, uncovered, 30 minutes, stirring occasionally.
- Cut sausage into thin slices, add to Dutch oven. Simmer 10 minutes.
- Bring soup to a boil over high heat. Add Zucchini and tortellini. Gently boil 7 minutes or until pasta is just tender.
- Sprinkle each serving with grated parmesan cheese
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