1 h 15 m
1 h 35 mRecipe by Mary P “This soup embodies all the wonders of Italian cooking: Italian sausage, garlic, tomatoes and red wines. Serve with hot bread and salad for a delicious meal. Garnish with Parmesan cheese.”
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1 pound sweet Italian sausage, casings removed1 cup chopped onion2 cloves garlic, minced5 cups beef broth1/2 cup water1/2 cup red wine4 large tomatoes – peeled, seeded and chopped
1 cup thinly sliced carrots1/2 tablespoon packed fresh basil leaves1/2 teaspoon dried oregano1 (8 ounce) can tomato sauce1 1/2 cups sliced zucchini8 ounces fresh tortellini pasta3 tablespoons chopped fresh parsley
Metric US Original recipe yields 8 servings
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.