Italian Tortellini Soup
This is a favorite in our house. I make it every year for New Years' Eve. I make a double batch so that we don't have to fight over the leftovers.
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|1 poundItalian Sausage|
|1 cuponions; coarsely chopped|
|2 clovesgarlic; sliced|
|5 cupsbeef broth|
|1/2 cupdry red wine or water|
|2 cups (4 medium)tomatoes; chopped, seeded, peeled|
|1 cupcarrots; thinly sliced|
|1/2 teaspoonbasil leaves|
|1/2 teaspoonoregano leaves|
|8 oz. cantomato sauce|
|1 1/2 cupszucchini; sliced|
|8 oz. (2 cups)frozen meat or cheese-filled tortellini; (or ravioli)|
|3 tablespoonsfresh parsley; chopped|
|1 mediumgreen pepper; cut into 1/2 inch pieces|
Italian Tortellini Soup Preparation
If sausage comes in casing, remove casing. In 5-quart Dutch oven, brown sausage. Remove sausage from Dutch oven; reserve 1 tablespoon drippings in Dutch oven. Saute onions and garlic until onions are tender. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat; simmer uncovered 30 minutes. Skim fat from soup. Stir in zucchini, tortellini, parsley and green pepper. Simmer covered an additional 35-40 minutes or until tortellini are tender. Top with Parmesan cheese.
Tips: Eight oz. fresh meat or cheese-filled tortellini or very small ravioli can be substituted for frozen tortellinior ravioli. Simmer covered for 20 to 25 minutes or until tortellini are tender.
If tortellini or very small ravioli are not available, 2 cups bow-tie egg noodles or spiral macaroni can be substituted. Simmer covered for 20 to 25 minutes or until tender.
Have a little extra beef broth on hand to add to the leftovers for more broth.
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