ITALIAN SAUSAGE AND VEGETABLE SOUP RECIPES

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ITALIAN SAUSAGE AND TORTELLINI SOUP RECIPE | EPICURIOUS



Italian Sausage and Tortellini Soup Recipe | Epicurious image

An easy Italian Sausage and Tortellini Soup recipe

Provided by Pam Blanton

Yield Serves 6

Number Of Ingredients 14

1 pound sweet Italian sausage or chorizo sausage, casings removed
1 cup chopped onion
2 large garlic cloves, sliced
5 cups beef stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 8-ounce can tomato sauce
1 large zucchini, sliced
1 large carrot, thinly sliced
1 medium-sized green bell pepper, diced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
8 to 10 ounces purchased fresh cheese tortellini
Freshly grated Parmesan cheese

Steps:

  • Sauté 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 sauté 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.

TASTY-ITALIAN VEGETABLE SOUP RECIPE: HOW TO MAKE IT



Tasty-Italian Vegetable Soup Recipe: How to Make It image

Here's a dish that will warm you up fast. It takes just 25 minutes until you can sit down and start sipping on this soup. —Janet Frieman, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 9

1 pound bulk Italian sausage
1 medium onion, sliced
1-1/2 cups water
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
2 medium zucchini, cut into 1/4-inch slices
1/2 teaspoon dried basil
Grated Parmesan cheese

Steps:

  • In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the water, beans, tomatoes, broth, zucchini and basil. , Bring to a boil. Reduce heat and simmer until the zucchini is tender, about 5 minutes. Garnish with cheese.

Nutrition Facts : Calories 173 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 620mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 10g protein.

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