Sausage Soup with Tortellini (and/or Beans)
Sausage Soup with Tortellini (and/or Beans) might be just the main course you are searching for. This recipe makes 8 servings with 555 calories, 30g of protein, and 28g of fat each. For $2.44 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. This recipe from Fountain Venue Kitchen has 110 fans. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up parmesan cheese, zucchini, canned tomatoes, and a few other things to make it today. With a spoonacular score of 95%, this dish is tremendous. Sausage Tortellini Soup, Sausage and Tortellini Soup, and Sausage and Tortellini Soup are very similar to this recipe.
Servings: 8
Ingredients:
1 (15-ounce) can garbanzo beans, rinsed and drained (see notes)
1 (8-ounce) can tomato sauce
1 (14.5-ounce) can petite diced tomatoes, with juice
1 1/2 cups thinly sliced carrots
2 teaspoons minced, fresh thyme (or 3/4 teaspoon dried)
4 cloves garlic, minced
1 pound sweet Italian sausage, casings removed (may substitute sausage)
Parmesan cheese for topping
8 ounces fresh tortellini pasta (I like cheese-filled; see notes)
1 cup chopped onion (about half a large; I often use red)
1/2 cup red wine (a delicious addition, but may substitute extra broth)
5 cups reduced sodium beef broth (plus extra for thinning leftovers, if needed)
1/4 cup loosely packed chopped fresh basil (may substitute fresh parsley or add 2 teaspoons dried Italian seasoning with the thyme)
1 1/2 cups sliced zucchini (about 1/2-inch thick; halve or quarter slices according to preference)
Equipment:
dutch oven
pot
Cooking instruction summary:
In a 5-quart soup pot or Dutch oven, brown the sausage over medium heat, breaking it up as it cooks. Remove the sausage to a plate and drain the excess grease from the pot, reserving about one tablespoon of the drippings.Over medium heat, sauté the onion in the drippings until just soft. Add the garlic, and sauté for 30 seconds or until fragrant.Stir in the five cups beef broth, wine, tomatoes with juice, carrots, tomato sauce, thyme, and reserved sausage. Bring to a boil. Immediately reduce heat and simmer, uncovered, for 30 minutes.Stir in zucchini and beans. Simmer on low, partially covered, for another 20 minutes, adding tortellini during the final 10 minutes (see notes). You want the zucchini to be just tender, not mushy. Remove from the heat and stir in the fresh basil.Check for seasonings. Depending on type of broth and sausage used, you may not need added salt. The last time I prepared this soup, I used a 1/4 teaspoon kosher salt and a 1/2 teaspoon freshly ground pepper.Sprinkle individual servings with Parmesan cheese and enjoy!
Step by step:
1. In a 5-quart soup pot or Dutch oven, brown the sausage over medium heat, breaking it up as it cooks.
2. Remove the sausage to a plate and drain the excess grease from the pot, reserving about one tablespoon of the drippings.Over medium heat, sauté the onion in the drippings until just soft.
3. Add the garlic, and sauté for 30 seconds or until fragrant.Stir in the five cups beef broth, wine, tomatoes with juice, carrots, tomato sauce, thyme, and reserved sausage. Bring to a boil. Immediately reduce heat and simmer, uncovered, for 30 minutes.Stir in zucchini and beans. Simmer on low, partially covered, for another 20 minutes, adding tortellini during the final 10 minutes (see notes). You want the zucchini to be just tender, not mushy.
4. Remove from the heat and stir in the fresh basil.Check for seasonings. Depending on type of broth and sausage used, you may not need added salt. The last time I prepared this soup, I used a 1/4 teaspoon kosher salt and a 1/2 teaspoon freshly ground pepper.Sprinkle individual servings with Parmesan cheese and enjoy!
Nutrition Information:
covered percent of daily need
