Ingredients:
- 1 pound sweet Italian sausage, casings removed
- 1 large onion, chopped, about 1 cup
- 2 large cloves garlic, thinly sliced
- 5 cups beef broth
- 2 cups diced peeled tomatoes, canned or fresh
- 1 can (8 ounces) tomato sauce
- 1 medium Zucchini, sliced
- 1 large Carrot, thinly sliced
- 1 medium Green bell pepper, diced
- 1/4 cup dry red wine, optional
- 2 tablespoons dried leaf basil
- 2 tablespoon dried leaf oregano
- 8 to 10 ounces purchased fresh cheese tortellini
- Parmesan cheese, freshly grated
Preparation:
Sauté Italian sausage in heavy kettle or Dutch oven over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes. Using a slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon fat from the pan. Add onion and garlic to pan and sauté until tender, about 5 minutes. Return sausage to Dutch oven. Add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 35 to 45 minutes. Add tortellini to soup and cook until tender, about 8 to 10 minutes. Season soup with salt and pepper, to taste. Ladle soup into bowls and sprinkle with Parmesan cheese.Serves 6.
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