Winter’s coming and there is nothing better on a cold winter day than entering a kitchen that permeates with mouth watering cooking odors in anticipation of what’s to come. That’s what my Italian Sausage Soup will bring to your kitchen this winter. Your family will love the spicy sausage mixed with an array of fresh veggie’s. Making a soup more filling is all in the ingredients you put into it.
Italian Sausage Soup — always a favorite.
1 lb. Italian sausage (mild or hot), 1 cup coarsely chopped onions, 2 garlic cloves, sliced, 5 cups beef broth
1.5 cups water, ½ cup dry red wine, 2 cups chopped-seeded-peeled tomatoes (4 medium)
1 cup thinly sliced carrots, ½ tsp basil leaves, ½ tsp oregano leaves, 1 8oz. can tomato sauce
1.5 cups sliced zucchini, 8 oz. frozen meat or cheese-filled tortellini (or very small ravioli*)
3 tbs chopped fresh parsley, 1 medium green pepper cut into ½” pieces
Grated Parmesan cheese
If sausage comes in casing, remove from casing. In 5-quart Dutch-oven brown sausage. Remove sausage from Dutch-oven, reserve 1 tbs. dripping in Dutch-oven.
Saute onions and garlic in reserved drippings until onions are tender. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to boil.
Reduce heat. Simmer uncovered 30 minutes. Skim fat from soup, stir in zucchini, tortellini, parsley and green pepper. Simmer covered an additional 35 to 40 minutes or until tortellini are tender.
Sprinkle Parmesan cheese on top of each serving.
Makes 8 (1.5 cup) servings; 1.5 cup, calories approx. 220
Tips: 8 oz. fresh meat or cheese-filled tortellini or very small ravioli can be substituted for frozen tortellini or ravioli. Simmer covered for 20-25 minutes or until tortellini are tender.