Italian Sausage and Tortellini Soup
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: Epicurious.com
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.