I found it once again on Gails. Thanks for posting a great recipe. For some reason, once we move into fall, I am all about sausage!!!
I added some spinach to the recipe, and unfortunately, I did not have tortellini, so I subbed the small ravioli.
Moyn's original post:
ITALIAN SAUSAGE AND TORTELLINI SOUP
1 pound sweet Italian sausage or chorizo
sausage, casings removed
1 cup chopped onion
2 large garlic cloves, sliced
5 cups beef stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 8-ounce can tomato sauce
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 to 10 ounces purchased fresh cheese
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.
Serves 6.
Bon Appétit
October 1993
Pam Blanton: Aspen, Colorado
I added some spinach to the recipe, and unfortunately, I did not have tortellini, so I subbed the small ravioli.
Moyn's original post:
ITALIAN SAUSAGE AND TORTELLINI SOUP
1 pound sweet Italian sausage or chorizo
sausage, casings removed
1 cup chopped onion
2 large garlic cloves, sliced
5 cups beef stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 8-ounce can tomato sauce
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 to 10 ounces purchased fresh cheese
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.
Serves 6.
Bon Appétit
October 1993
Pam Blanton: Aspen, Colorado