Sunday, October 19, 2008

Sausage Tortellini Soup

Adapted courtesy of recipe from friend and co-worker Beth.


1 lb. sweet Italian sausage
1 bag cheese tortellini (I used the Barilla Three Cheese Tortellini)
1 large can beef broth
1 lb. carrots, sliced (I actually used 3/4 a small bag of baby carrots, as is)
1 large zucchini, sliced and chopped (again, because of Randy disliking zuchinni, I used a bag of fresh snap peas)
2 large white onions, chopped
1 can of chopped tomatoes (I used the Italian seasoned), undrained
3 - 4 cloves of garlic, minced
1 Tbsp. olive oil
Oregano & Basil to taste


Sautee sausage, garlic, 1 onion and olive oil in a pan until all is cooked.

Transfer to a stock pot and add beef broth, veggies and remaining onion. Salt, pepper, oregano and basil to taste.

Cook until veggies are done. (About one hour if it is simmering)

In a separate pot, cook tortellini according to directions on package.

**I don't suggest cooking the tortellini with the soup as they will get VERY big and very mushy!**

Ladle soup into bowl, top with tortellini and fresh parmesan. Enjoy!

This was a huge hit in our house, served with grilled cheese on fresh baked Italian Bread. So yummy and plenty left over to freeze.

1 comment:

Al said...

Love it! I just created a chicken tortellini soup recipe this weekend. Great minds. I'll be posting mine on the Naughty Friend blog soon.