| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Ethnic, Italian, Low fat, Meats, Soups/stews |
8 |
Servings |
INGREDIENTS
| 5 |
c |
Beef Stock; Homemade Or Prepared |
| 1 |
c |
Dry Red Wine |
| 1 |
lb |
Lean Fresh Turkey Sweet Italian Sausage |
| 1 |
c |
Onion; Chopped |
| 2 |
|
Cloves Garlic; Minced |
| 1 |
c |
Carrots; Sliced |
| 1 |
c |
Celery; Chopped |
| 1 |
|
Green Bell Pepper; Chopped |
| 2 |
c |
Chopped Tomatoes; Or 16 Oz Canned Tomatoes |
| 8 |
oz |
Tomato Sauce |
| 1 |
ts |
Fresh Oregano |
|
|
Sprig Thyme; Several |
| 8 |
oz |
Tortellini; Spinach-Filled, Note 1 |
|
|
Freshly Chopped Basil; For Garnish |
|
|
Freshly Chopped Parsley; For Garnish |
INSTRUCTIONS
In a stock pot, heat stock and wine. Add sausage and simmer for 10 min
until sausage is cooked. Remove sausage. Add onion, garlic, carrots,
celery, green bell pepper, tomatoes, tomato sauce, oregano and thyme. Cook
until vegetables are tender, about 30 min. Slice sausage into think rounds
and add to the stock with tortellini. cook an additional 20 min or until
tortellini are cooked.
To Serve: Ladle into serving bowls and garnish with basil and parsley and a
little cheese.
Quick and Easy: Use frozen packages of chopped onion, carrot, celery and
green pepper.
Serves: 8
According to book (per serving): Cal 250; Total Fat 4g; Sat Fat <1g; Sod
637mg; CFF 13%
This was very good.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
Recipe by: Dr Art Ulene's Low-Fat Cookbook
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 11,
1998, converted by MM_Buster v2.0l.
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