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Sunday, April 13, 2014
11:16 AM
Dr cook
soup
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Italian Sausage Soup with Tortellini
1 pound
sweet Italian sausage, casings removed
1 cup
chopped onion
2 cloves
garlic, minced
5 cups
beef broth
1/2 cup
water
1/2 cup
red wine
4 large
tomatoes - peeled, seeded and chopped
1 cup
thinly sliced carrots
1/2 tablespoon
packed fresh basil leaves
1/2 teaspoon
dried oregano
1 (8 ounce) can
tomato sauce
1 1/2 cups
sliced zucchini
8 ounces
fresh tortellini pasta
3 tablespoons
chopped fresh parsley
In the 5 quart Dutch oven, brown leafy sausage. Remove sausage and deplete, reserving 1 tablespoon of the actual drippings.
Saute onions and garlic herb in drippings. Stir in gound beef broth, water, wine, tomatoes, peas, basil, oregano, tomato sauce, along with sausage. Bring to a facial boil. Reduce heat; simmer uncovered for half-hour.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for half-hour. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese along with each serving.
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