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Italian Sausage Tortellini Soup

Italian Sausage Tortellini Soup
“My husband is not a soup-for-dinner kind of guy, but he loves this chunky, stick-to-your-ribs soup,” laughs Nancy Tafoya in Fort Collins, Colorado. “I always serve it with a warm loaf of homemade bread.”
2 ServingsPrep: 20 min. Cook: 45 min.

Ingredients

  • 1/3 pound bulk hot Italian sausage
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1-3/4 cups beef broth
  • 1-1/4 cups water
  • 3/4 cup chopped tomatoes
  • 1/2 cup chopped green pepper
  • 1/3 cup sliced fresh carrot
  • 1/3 cup dry red wine or additional beef broth
  • 1/3 cup tomato sauce
  • 1/4 cup tomato paste
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 3/4 cup frozen cheese tortellini
  • 1/2 cup sliced quartered zucchini
  • 2 tablespoons minced fresh parsley

Directions

  • Crumble sausage into a large saucepan; cook over medium heat until no
  • longer pink. Remove with a slotted spoon to paper towels. In the
  • drippings, saute onion until tender. Add garlic; cook 1 minute
  • longer.
  • Stir in the broth, water, tomatoes, green pepper, carrot, wine,
© Taste of Home 2013

2 of 2

Italian Sausage Tortellini Soup (continued)

Directions (continued)

  • tomato sauce, tomato paste, oregano and basil. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 30 minutes.
  • Skim fat. Stir in the sausage, tortellini, zucchini and parsley.
  • Cover and simmer 10-15 minutes longer or until tortellini is tender.
  • Yield: 2 servings.
Nutrition Facts: 1-1/2 cups (prepared with Italian turkey sausage and reduced-sodium broth) equals 382 calories, 11 g fat (4 g saturated fat), 55 mg cholesterol, 1294 mg sodium, 40 g carbohydrate, 6 g fiber, 24 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013