Italian Tortellini Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 cup water
- parmesan cheese
- 1 pound italian sausage
- 5 cups beef broth
- 3 tablespoons fresh parsley chopped
- 2 cloves garlic sliced
- 1 1/2 cups zucchini sliced
- 8 oz. can tomato sauce
- 1 cup onions coarsely chopped
- 1/2 cup dry red wine or water
- 2 cups (4 medium) tomatoes chopped, seeded, peeled
- 1 cup carrots thinly sliced
- 1/2 teaspoon basil leaves
- 1/2 teaspoon oregano leaves
- 8 oz. (2 cups) frozen meat or cheese-filled tortellini (or ravioli)
- 1 medium green pepper cut into 1/2 inch pieces
- Carbohydrate 23.4194592708333 g
- Cholesterol 56.667 mg
- Fat 20.9610895833333 g
- Fiber 3.08893336858476 g
- Protein 16.2811465625 g
- Saturated Fat 7.98941613541667 g
- Serving Size 1 1 Serving (425g)
- Sodium 1202.09652083333 mg
- Sugar 20.3305259022486 g
- Trans Fat 1.41073985416667 g
- Calories 356 calories
If sausage comes in casing, remove casing. In 5-quart Dutch oven, brown sausage. Remove sausage from Dutch oven; reserve 1 tablespoon drippings in Dutch oven. Saute onions and garlic until onions are tender. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat; simmer uncovered 30 minutes. Skim fat from soup. Stir in zucchini, tortellini, parsley and green pepper. Simmer covered an additional 35-40 minutes or until tortellini are tender. Top with Parmesan cheese. Tips: Eight oz. fresh meat or cheese-filled tortellini or very small ravioli can be substituted for frozen tortellinior ravioli. Simmer covered for 20 to 25 minutes or until tortellini are tender. If tortellini or very small ravioli are not available, 2 cups bow-tie egg noodles or spiral macaroni can be substituted. Simmer covered for 20 to 25 minutes or until tender.
