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Italian Sausage Tortellini Soup

Total Time

Prep: 20 min. Cook: 45 min.

Makes

2 servings

“My husband is not a soup-for-dinner kind of guy, but he loves this chunky, stick-to-your-ribs soup,” laughs Nancy Tafoya in Fort Collins, Colorado. “I always serve it with a warm loaf of homemade bread.”

Ingredients

  • 1/3 pound bulk hot Italian sausage
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1-3/4 cups beef broth
  • 1-1/4 cups water
  • 3/4 cup chopped tomatoes
  • 1/2 cup chopped green pepper
  • 1/3 cup sliced fresh carrot
  • 1/3 cup dry red wine or additional beef broth
  • 1/3 cup tomato sauce
  • 1/4 cup tomato paste
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 3/4 cup frozen cheese tortellini
  • 1/2 cup sliced quartered zucchini
  • 2 tablespoons minced fresh parsley

Directions

  1. 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.
  2. 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.
  3. Skim fat. Stir in the sausage, tortellini, zucchini and parsley. Cover and simmer 10-15 minutes longer or until tortellini is tender.

Nutrition Facts

1-1/2 cups: 382 calories, 11g fat (4g saturated fat), 55mg cholesterol, 1294mg sodium, 40g carbohydrate (14g sugars, 6g fiber), 24g protein.

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