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Italian-Sausage and Tortellini Soup
Taste of the South
, Fall 04
1 (1.25-pound) package sweet Italian sausage
1 large onion, chopped
2 cloves garlic, minced
2 (28-ounce) cans diced tomatoes
4 (14.5-ounce) cans beef broth
1 1/2 cups dry red wine (See note.)
1 large red bell pepper, chopped
2 large carrots, peeled and sliced
1 (10-ounce) package frozen chopped spinach, thawed
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 (8.8-ounce) package dried cheese tortellini
Garnish: grated Parmesan cheese
Remove casings from sausage. Discard casings.
Brown sausage, onion, and garlic in a large Dutch oven over medium heat on stovetop, stirring until sausage crumbles. Drain and return to pan.
Add diced tomatoes and wine; bring to a boil. Add bell peppers, carrots, spinach, basil, parsley, and oregano; stir. Reduce heat and simmer for 25 minutes.
Add tortellini and cook for 15 to 20 minutes, or until tortellini is tender.
Garnish, if desired.
Makes 17 cups
Note: Water may be substituted for dry red wine. Due to its higher salt content, cooking wine is not recommended.
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