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Name: Italian Saug. & Tortellini Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Italian
Ingredients: 1 pound Italian sausage browned in soup pot; 1 cup onion chopped; 2 cloves garlic minced; 5 cups beef broth; 1/2 cup water; 1 28 oz. can tomatoes in puree; 1 cup carrot sliced; 1/2 teaspoon basil; 1 teaspoon oregano; 1 8 ounce tomato sauce; 3 tablespoons parsley chopped; 1 each green bell pepper chopped; 2 cups tortellini cheese; 1 cup Dry red wine optional

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INGREDIENTS

1 pound Italian sausage ; browned in soup pot
1 cup onion ; chopped
2 cloves garlic ; minced
5 cups beef broth
1/2 cup water
1 28 oz. can tomatoes in puree
1 cup carrot ; sliced
1/2 teaspoon basil
1 teaspoon oregano
1 8 ounce tomato sauce
3 tablespoons parsley ; chopped
1 each green bell pepper ; chopped
2 cups tortellini ; cheese
1 cup Dry red wine ; optional

Servings

INSTRUCTIONS

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.

NOTES

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Italian Saug. & Tortellini Soup

1 pound Italian sausage browned in soup pot
1 cup onion chopped
2 cloves garlic minced
5 cups beef broth
1/2 cup water
1 28 oz. can tomatoes in puree
1 cup carrot sliced
1/2 teaspoon basil
1 teaspoon oregano
1 8 ounce tomato sauce
3 tablespoons parsley chopped
1 each green bell pepper chopped
2 cups tortellini cheese
1 cup Dry red wine optional

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.

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Nutrition

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Serving Size: 1 Serving (245g)
Recipe Makes: 10 Servings

Calories: 245
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 245

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