Ingredients for Italian Tortellini Soup
- Italian Sausage
- Onion
- Garlic Cloves
- Beef Broth
- Water
- Dry Red Wine
- Tomatoes
- Carrot
- Basil
- Oregano
- Tomato Sauce
- 1 medium zucchini, chopped
- Meat Filled Tortellini
- Fresh Parsley
- Green Pepper
- Grated Parmesan cheese, to taste
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How to Make Italian Tortellini Soup
- Remove casings from 1 lb Italian sausage.
- In a large Dutch oven, brown the sausage over medium heat, breaking it up with a spoon. This should take about 8-10 minutes.
- Remove the browned sausage from the pot and set aside.
- Reserve 1 tablespoon of sausage drippings in the Dutch oven.
- Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, in the reserved drippings until onions are tender (about 5 minutes).
- Add 8 cups of chicken broth, 1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Return the sausage to the pot.
- Bring the soup to a boil, then reduce heat to low, and simmer uncovered for 30 minutes.
- Skim any excess fat from the surface of the soup. Stir in 1 medium zucchini, chopped, and 1 (15 ounce) can of kidney beans, rinsed and drained. Add 1 cup of frozen or fresh spinach.
- Add 1 cup of cheese tortellini (fresh or frozen). Simmer covered for an additional 20-35 minutes (fresh tortellini may need less time) until tortellini is tender. Frozen tortellini will take 25-30 minutes
- Serve hot, topped with grated Parmesan cheese to taste.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
23g
Fat
28g
Carbs
3g
