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Italian Sausage and Tortellini Soup

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6


1 pound sweet Italian sausage, casing removed

1 cup chopped onion

1 cup garlic cloves

5 cups beef stock or canned broth (chicken can be substituted)

2 cups (about 3/4 lb) chopped tomatoes

1 8 ounce can tomato sauce

1 large zucchini sliced

1 medium red bell pepper, diced

1/2 cup dry red wine

2 Tablespoons dried basil

2 Tablespoons dried oregano

9 oz Nuovo Pasta Ricotta and Parmesan Tortellini

freshly grated Parmesan

salt and pepper, to taste

Adapted From:

This hearty soup is quick and can be prepared in advance making weeknight meal a snap. Serve with crusty bread and Riverland or Monterey Coast Merlot.

Saute sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of a spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic and saute until translucent, about 5 minutes.

Return sausage. Add stock, tomatoes, tomato sauce, zucchini, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes.

(Can be prepared 2 days ahead. Cover and refrigerated. Bring to a simmer before continuing.)

Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle into bowls, sprinkle with Parmesan and serve.