Italian Sausage Tortellini Soup

This is a truly wonderful, robust and satisfying soup that makes a filling meal with some good crusty bread. Robin Lent was my sorority sister whose husband, Stan,was my husband’s roomate before we convinced them to marry us. When Britt and I first put out the call for recipes, she sent three delicious soups; her specialty. We’ll be sharing them all as we progress into “Soup Weather.”

Italian Sausage Tortellini Soup

1 lb. Italian sausage, casing removed

1 large onion, coarsely chopped

2 cloves garlic, chopped

5 cups beef broth

1/2 cup water

1/2 cup dry red wine

8 oz. can tomato sauce

28 oz. can whole or chopped tomatoes (Muir Glen) *

1 cup carrots, peeled and thinly sliced

1 1/2 cup zucchini, unpeeled and cut in 1/2″ slices

8 oz. package cheese tortellini

1 medium green bell pepper, ribs and seeds removed, diced

2 Tbs. fresh basil, chopped

2 Tbs. fresh oregano, chopped

3 Tbs. fresh parsley, chopped

After removing the casings, brown the sausage until no longer pink in a large stockpot.  If using turkey sausage, add some olive oil to the pan to prevent sticking.  Remove sausage from the pan, and if using pork sausage, drain all but 1 Tbs. of fat from the pan.  Add the onion and garlic to the pan and cook over low heat until tender.  Add the beef broth, water, wine, tomato sauce, tomatoes with their juice, and sausage to the pan.  Bring to a boil, reduce heat and simmer for 30 minutes.  Skim fat from the top of the soup if necessary, and then stir in the carrots, zuchinni, green pepper, basil, oregano and parsley.  Simmer for 15 minutes, then add the tortellini and cook until tender.  Top each serving with parmesan cheese.  Serves 6.

*Note – the recipe actually called for 2 cups chopped, seeded, peeled tomatoes. Use those if it’s summer and they are ripe and juicy, otherwise I’d stick with canned, either 14oz. or 28 oz.