I was looking through my copy of "the best of Southern Living" searching for soup recipes since Dad had asked if we could have some since it's perfect weather for it. This is one of the ones I found and made it Sunday to bring to Mom and Dad on Monday. Dude, it was so good. Thank heavens it made so much. I was really just making it to take over there for them to have for a couple of days. The recipe makes a lot! So we were able to have it for dinner too and man were we glad of that. Nothing real difficult about the recipe either, just a little bit time consuming. Well worth it in my opinion. The whole "zucchini" thing I find pretty weird for soup and odd for this soup. But it tastes great and bumps up your veggie intake for the day!
Hope you all enjoy, see you on Thursday!
Sausage-Tortellini Soup
Makes 10 Servings
Prep: 25 minutes Cook: 50 minutes
1 pound Italian Sausage
1 large onion, chopped
1 garlic clove, pressed
3 (14.5 oz) cans beef broth
2 (14.5 oz) cans diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 Cup dry red wine (I used an extra cup of beef broth)
2 carrots, thinly sliced
1 Tablespoon sugar
2 teaspoons dried Italian seasoning
2 small zucchini, sliced
1 (9 oz) package refrigerated cheese-filled tortellini
1/2 Cup shredded Parmesan Cheese
1. Remove and discard sausage casings. Cook sausage, onion and garlic in a Dutch oven over medium high heat, stirring until sausage crumbles and is no longer pink; drain.
2. Return mixture to pan. Stir in broth and next 6 ingredients; bring to a boil. Reduce heat; simmer 30 minutes. Skim off fat.
3. Stir in zucchini and tortellini; simmer 10 minutes. To serve, ladle into bowls; sprinkle each serving with cheese.
Found in "the best of Southern Living" printed by Oxmoor House
No comments:
Post a Comment