As I have mentioned numerous times before, I try not to eat pasta when I am not at work. So, to serve with the Double Tomato Bruschetta, I chose this recipe for an Italian sausage soup. Yes, I know that tortellini still counts as pasta, but it is a bit fancier and this recipe doesn’t use very much of it. This soup captures the essence of true Italian flavors- basil, tomato, garlic, oregano, and red wine- and is a great alternative to the typical Italian pasta dinner.
Italian Sausage and Tortellini Soup
- 1/2 lb Italian sausage (casings removed)
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 1/2 cups beef broth
- 1/4 cup water
- 1/4 cup red wine
- 2 cans diced tomatoes (drained)
- 3 large carrots (thinly sliced)
- 1 tbsp chopped fresh basil
- 1 tsp dried oregano
- 1 (8 oz) can tomato sauce
- 3 medium zucchini (sliced)
- 8 oz fresh tortellini pasta (such as Barilla)
- 2 tbsp chopped fresh parsley
- In a large pot, brown the sausage.
- Drain off the excess fat and add the onions. Saute on medium-high until onions are soft (about 5 minutes).
- Add the garlic and continue sauteing for an additional 2 minutes.
- Stir in the beef broth, water, wine, tomatoes, carrots, basil, oregano, and tomato sauce. Bring to a boil, then reduce heat and let simmer for 30 minutes.
- Skim off any fat from the soup, then stir in the zucchini and parsley, cover, and let simmer for 30 minutes, adding the tortellini during the last 10 minutes.
- Fill bowls with soup and top each with parmesan cheese before serving.