| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Indian | 1 | Servings | |
INGREDIENTS
| 4 | oz | Fresh pork sausage links |
| 4 | c | Water |
| 1 | cn | (7-1/2 ounce) tomatoes; cut up |
| 3/4 | c | Shredded cabbage |
| 1/4 | c | Chopped onion |
| 1/4 | c | Chopped green pepper |
| 2 | ts | Instant beef bouillon granules |
| 1/2 | ts | Dried basil; crushed |
| 1/8 | ts | Pepper |
| 1 1/4 | c | Frozen cheese-filled tortellini |
| 2/3 | c | Diced zucchini |
INSTRUCTIONS
***Recipe from Purdue University in Indiana. Midwest Living 2/97 1. In a medium skillet, cook sausage till brown and no longer pink in the center; drain on paper towels. Slice sausage into bite-size pieces; set aside. 2. In a 3-qt. saucepan, cobine water, undrained tomatoes, cabbage, onion, green pepper, boiullon granules, basil and pepper. Bring to boiling; reduce heat. Simmer the mixture uncovered, for 15 minutes. 3. Stir in tortellini, zucchini and sausage. Return to boiling; reduce heat. Cook uncovered, 5 minutes or till pasta is tender, stirring occasionally. Serves 6 Posted to KitMailbox Digest by JeannePie@aol.com on Jul 22, 1997
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