Tortellini Soup Recipe

Since the days have been a bit cold, I found this warm pick me up to enjoy for lunch or even dinner.

My daughter isn’t much into vegetables but she loves the tortellini and the broth. Instead of using only 8 oz of cheese tortellini I buy the 20 oz and add it all to the soup. I have also used leftover pasta sauce in place of the tomato sauce when we didn’t have any available.

Hope you enjoy it as much as we do!

 

1 pound mild italian sausage, casing removed

1 cup onion, chopped

2 large cloves of garlic, chopped

6 cups beef stock

16 ounces can tomatoes, drained and chopped

8 ounces can tomato sauce

1 large zucchini, sliced

1 large carrot, sliced

1 medium green pepper, diced

1/2 cup dry red wine (optional)

1 teaspoon dried basil leaves

2 teaspoons oregano

8 oz cheese tortellini (I used 20 oz)

Parmesan cheese

Directions:

Brown Sausage and remove from skillet. Drain the oil. Add onion and garlic and saute for 5 minutes.

combine meat, onion, garlic, beef stock, tomatoes, tomato sauce, zucchini, carrot, green pepper, wine and spices in a large pot. Simmer about 30 minutes or until vegetables are tender.

Add tortellini. Cook until tender. Serve with cheese

 

 

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