
Italian Sausage Soup with Tortellini
1 lb. Italian sausage or chicken sausage
1 c. coarsely chopped onions
2 cups chopped kale
2 garlic cloves, sliced
5 c. chicken broth
1/2 c. water
1/2 c. dry red wine or water
2 c. (4 medium) chopped seeded peeled tomatoes
1 c. thinly sliced carrots
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 (8 oz.) can tomato sauce
1 1/2 c. sliced zucchini
8 oz. ( 2 c.) fresh cheese filled tortellini
3 tablespoons chopped fresh parsley
1 medium green bell pepper, cut into 1/2-inch pieces
1/2 c. grated Parmesan cheese
If sausage comes in casing, remove casing. Brown sausage in 5 quart Dutch oven over medium heat. Remove sausage; reserve 1 tbl. drippings in Dutch oven. Cook onions and garlic in reserved drippings until onions are tender. Add cooked sausage, kale, broth, water, wine, tomatoes,carrots, basil, oregano, and tomato sauce. Bring to a boil. Reduce heat; simmer 30 minutes.
Skim fat from soup. Stir in zucchini, tortellini, parsley and bell
pepper. Cover; simmer an additional 20 to 25 minutes or until
tortellini are tender. Sprinkle each serving with Parmesan cheese.
8 (1 1/2 c. servings)
No comments:
Post a Comment