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Italian sausage onions garlic beef broth water red wine tomatoes carrots basil oregano tomato sauce zucchini ravioli parsley green pepper Parmesan cheese
Viewed: 46 - Published at: 8 years agoIngredients
- 1 lb. Italian sausage
- 1 c. coarsely chopped onions
- 2 garlic cloves, sliced
- 5 to 6 c. beef broth
- 1/2 c. water
- 1/2 c. dry red wine
- 2 c. peeled, seeded, chopped tomatoes (4 medium)
- 1 c. thinly sliced carrots
- 1/2 tsp. basil leaves
- 1/2 tsp. oregano leaves
- 8 oz. can tomato sauce
- 1 1/2 c. sliced zucchini
- 8 oz. meat or cheese tortellini or very small ravioli (2 c.)
- 3 Tbsp. chopped fresh parsley
- 1 medium green pepper, cut into 1/2-inch pieces
- grated Parmesan cheese
Method
- Remove sausage from casing.
- In a 5-quart Dutch oven, brown sausage.
- Remove sausage from Dutch oven and drain, reserving 1 tablespoon drippings.
- Saute onions and garlic in reserved drippings in Dutch oven until onions are tender.
- Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage.
- Bring to boil.
- Reduce heat and simmer, uncovered, 30 minutes.
- Skim fat from soup.
- Stir in zucchini, tortellini, parsley and green pepper.
- Simmer, covered, an additional 35 to 40 minutes, or until tortellini are tender.
- Sprinkle Parmesan cheese on top of each serving.
