dawn_mo
Well-known member
She didn't even make this recipe, she made it her own with all of the tweaks. It brought a smile to my face this morning.
* Exported from MasterCook *
ITALIAN SAUSAGE AND TORTELLINI SOUP
Recipe By
am Blanton: Aspen, Colorado/ Moyn
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 pound sweet Italian sausage1 cup chopped onion
2 large garlic cloves -- sliced
5 cups beef stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 can tomato sauce -- (8 ounce)
1 large zucchini -- sliced
1 large carrot -- thinly sliced
1 medium-sized green bell pepper -- diced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
8 ounces purchased fresh cheese -- (8 to 10)
tortellini
Freshly grated Parmesan cheese
Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through,
crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into
bowls. Sprinkle with Parmesan and serve.
Moyn's Notes: I used a carton of Pomi chopped tomatoes in place of the tomato sauce &
tomatoes, I used lots more garlic, added 1/4 cup of dried, chopped porcini mushrooms, and
a 10 oz pkg of chopped spinach. For the sausage I used a one pound roll of Jones
medium hot sausage, and I decreased the basil and oregano to 1 TBSP each, adding some fresh chopped basil before serving, added a bit of crushed chopped red pepper, and I omitted the zucchini. The tortellini I used were stuffed with mushrooms and the pkg
was only 7 oz.... I added a few sticks of linguini, broke into 1 inch pieces.Served with a crisp green salad, first, and warmed Focaccia.
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* Exported from MasterCook *
ITALIAN SAUSAGE AND TORTELLINI SOUP
Recipe By
am Blanton: Aspen, Colorado/ MoynServing Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 pound sweet Italian sausage1 cup chopped onion
2 large garlic cloves -- sliced
5 cups beef stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 can tomato sauce -- (8 ounce)
1 large zucchini -- sliced
1 large carrot -- thinly sliced
1 medium-sized green bell pepper -- diced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
8 ounces purchased fresh cheese -- (8 to 10)
tortellini
Freshly grated Parmesan cheese
Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through,
crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into
bowls. Sprinkle with Parmesan and serve.
Moyn's Notes: I used a carton of Pomi chopped tomatoes in place of the tomato sauce &
tomatoes, I used lots more garlic, added 1/4 cup of dried, chopped porcini mushrooms, and
a 10 oz pkg of chopped spinach. For the sausage I used a one pound roll of Jones
medium hot sausage, and I decreased the basil and oregano to 1 TBSP each, adding some fresh chopped basil before serving, added a bit of crushed chopped red pepper, and I omitted the zucchini. The tortellini I used were stuffed with mushrooms and the pkg
was only 7 oz.... I added a few sticks of linguini, broke into 1 inch pieces.Served with a crisp green salad, first, and warmed Focaccia.
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