Remove casings from Italian sausage. Brown in soup pot, stirring until crumbly; drain and set aside.
Saute onion and garlic in soup pot until tender. Add broth, water, (wine if using),
tomatoes, carrots, basil, oregaon, tomato sauce and sausage.
Simmer covered for 30 minutes. Skim soup of fat if necessary. Stir in parsley, green peppers and tortellini.
Sommer covered for an additional 35 to 40 minutes or until tortelini is tender.
Ladel into soup bowls. Garnish with a sprinkle of Parmesean cheese.
I use a 5 qt. Dutch Oven for this and I leave out the wine.
One and one/half batches works for 12 lunch size servings for Bunco.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (245g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 140 (57%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 40.9mg||13 %|
|Sodium 785.8mg||27 %|
|Potassium 305.6mg||8 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 10.3g|
|Protein 10.3g||15 %|
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Calories per serving: 245
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