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Rec: Italian Sausage and Tortellini Soup (we love you and miss you Moyn)

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Joined: Dec 9, 2005

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Posted to Thread #8808 at 3:51 am on Nov 25, 2007

Italian Sausage and Tortellini Soup

1 lb sweet Ital. sausage or chorizo, casings removed (used 1-1/4 lbs. hot Italian sausage)
1 cup chopped onion
2 large garlic cloves, sliced (used 5 cloves)
5 cups beef stock or canned broth (used 2 cans chicken broth, 2 cans beef broth)
2 cups chopped tomatoes, about 3/4 lb. (used 14 oz. can diced tomatoes)
1 8-ounce can tomato sauce (omitted)
1 large zucchini, sliced (omitted zuke, used 1 crookneck squash and about 2 cups fresh spinach, sliced)
1 large carrot, thinly sliced (also 1 rib celery, chopped)
1 medium-sized green bell pepper, diced
1/2 cup dry red wine (used 1/4 cup)
2 tablespoons dried basil (used 2 tbsp fresh basil)
2 tablespoons dried oregano (used 2 tbsp fresh oregano)
8 to 10 ounces purchased fresh cheese tortellini (used 5-cheese ravioli)
Freshly grated Parmesan cheese

Saute 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 tbsp 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, 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.
Serves 6.

Source: Moyn@Gails and 10/93 Bon Appétit

Moyn’s notes: I used a carton of Pomi chopped tomatoes in place of the tomato sauce and tomatoes, I used lots more garlic, added 1/4 cup of dried, chopped porcini mushrooms, and a 10 oz pkg of chopped spinach. For the sausage I used a one pound roll of Jones medium hot sausage, and I decreased the basil and oregano to 1 tbsp each, adding some fresh chopped basil before serving, added a bit of crushed chopped red pepper, and I omitted the zucchini. The tortellini I used were stuffed with mushrooms and the pkg was only 7 oz.... I added a few sticks of linguini, broke into 1 inch pieces. Served with a crisp green salad, first, and warmed Focaccia.


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