Tortellini Soup With Sausage Veggies Food

ITALIAN SAUSAGE TORTELLINI SOUP

Steps:

• Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.
• Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
• Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

SAUSAGE, WHITE BEAN AND TORTELLINI SOUP

Steps:

• Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes. Add the onions and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes. Add the beans, tomatoes, broth and 4 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes.
• Add the tortellini and continue to cook until they are tender, about 10 minutes. Season to taste with salt and pepper. Serve in bowls topped with a spoonful of pesto and a sprinkle of grated Parmesan.

ITALIAN SAUSAGE TORTELLINI SOUP

Steps:

• Crumble sausage into a large saucepan; cook over medium heat until no longer pink. Remove with a slotted spoon to paper towels. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. , Stir in the broth, water, tomatoes, green pepper, carrot, wine, tomato sauce, tomato paste, oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Skim fat. Stir in the sausage, tortellini, zucchini and parsley. Cover and simmer 10-15 minutes longer or until tortellini is tender.

ITALIAN SAUSAGE AND TORTELLINI SOUP

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.

ITALIAN SAUSAGE SOUP WITH TORTELLINI

Steps:

• In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
• Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
• Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

SAUSAGE TORTELLINI SOUP

Steps:

• Cook sausage and onion until no pink remains. Drain fat.
• Combine water and cornstarch and add to the pot along with broth, diced tomatoes, and seasonings. Cook for 5 minutes.
• Bring to a boil. Add tortellini and zucchini and reduce heat to a simmer. Cook 6-7 minutes or until tortellini is tender. Season with salt & pepper to taste.
• Top with fresh parsley and parmesan cheese for serving.

SAUSAGE & TORTELLINI SOUP

Steps:

• In a large pot, brown the sausage over medium-high heat with minced garlic and minced onion.
• Pour in the chicken broth and use a wooden spoon to get up all the brown bits from the bottom of the pan.
• Add in diced tomatoes, tomato sauce, Italian seasoning, pepper, and mushrooms.
• Reduce heat to low/medium low and let simmer for at least 30 minutes, but the longer you let it cook, the better flavor it will have.
• Add the tortellini and let cook through, about 10 minutes (I use frozen tortellini so it takes longer, but would be shorter if you use fresh or refrigerated).
• Serve and enjoy.

SAUSAGE TORTELLINI SOUP

Steps:

• Heat olive oil over medium-high heat in a large heavy bottomed stock pot.
• Add Italian sausage (remove casings if necessary), onion, and carrots. Cook, breaking up the meat, until sausage is cooked and vegetables have softened.
• Add garlic and cook another 30 seconds, until garlic is fragrant.
• Stir in chicken broth and raise heat to high.
• Add tortellini once boiling. Reduce heat to a simmer and cook according to package instructions. Fresh tortellini will only take 2 - 3 minutes but frozen will take up to 10.
• Once tortellini is cooked, stir in fresh spinach. It will cook almost immediately.
• Season to taste with salt and pepper.
• Serve hot with Parmesan and crushed red pepper flakes on top.