Name: Italian Sausage And Tortellini Soup
Ingredients: 1 lb Sweet Italian sausage or chorizo sausage; casings removed; 1 c Chopped onion; 2 lg Garlic cloves; sliced; 5 c Beef stock or canned broth; 2 c Chopped tomatoes; (about 3/4 pound); 1 cn Tomato sauce; (8-ounce); 1 lg Zucchini; sliced; 1 lg Carrot; thinly sliced; 1 Medium-sized green bell pepper; diced; 1/2 c Dry red wine; 2 tb Dried basil; 2 tb Dried oregano; 8 oz Purchased fresh cheese tortellini; up to 10; Freshly grated Parmesan cheese

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	October 199	1	servings

INGREDIENTS

1	lb	Sweet Italian sausage or chorizo sausage; casings removed
1	c	Chopped onion
2	lg	Garlic cloves; sliced
5	c	Beef stock or canned broth
2	c	Chopped tomatoes; (about 3/4 pound)
1	cn	Tomato sauce; (8-ounce)
1	lg	Zucchini; sliced
1	lg	Carrot; thinly sliced
1		Medium-sized green bell pepper; diced
1/2	c	Dry red wine
2	tb	Dried basil
2	tb	Dried oregano
8	oz	Purchased fresh cheese tortellini; up to 10
		Freshly grated Parmesan cheese

INSTRUCTIONS

Saute 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 saute 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 Appetit October 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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