Monday, January 30, 2017
Tortellini Soup 1 lb hot Italian sausage, casings removed 1 small onion, chopped 1 cup celery, chopped 1 cup carrot, finely diced 1 teaspoon garlic salt 1 teaspoon black pepper 2 garlic cloves, minced 5 cups beef broth 1 cup red wine 2 cups tomatoes, diced 1 teaspoon dried basil 1/2 teaspoon dried oregano 1 (8 ounce) cans tomato sauce 2 cups zucchini, diced 8 ounces fresh cheese tortellini 1/2 cup parmesan cheese, grated fresh parmesan cheese, shredded fresh basil, chopped In a large pan cook sausage with onions, carrot and celery until sausage is browned. Season with garlic salt and black pepper. Add garlic and zucchini and cook for another few minutes. Stir in beef broth, wine, tomatoes, basil, oregano and tomato sauce. Bring to a boil. Reduce heat; simmer uncovered for few minutes. Add tortellini and cook for a few minutes. Add grated Parmesan cheese to soup. Season with salt and pepper to taste. If too thick add more broth. Garnish with shredded Parmesan cheese and basil before serving.