- 1 pound sausage
- 1 cup chopped onion
- 2 cups sliced carrots
- 1 cup sliced celery
- 6 cups beef broth
- 1/2 cup red wine
- 1 (16 ounce) can whole peeled tomatoes, with liquid
- 1 cup ketchup
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1 cup zucchini, sliced
- 1 pound fresh tortellini pasta
- 1 red bell pepper, diced
- 1/4 cup chopped parsley
- salt and pepper to taste
- 2 tablespoons grated Parmesan cheese
- Brown sausage in pot; drain off fat. Add onions and saute until tender. Add carrots, celery, beef broth, red wine, tomatoes, ketchup, Italian seasoning, and garlic. Bring to a boil and simmer for 30 minutes. Skim away the fat from the soup.
- Stir in the zucchini, tortellini, red bell pepper, and parsley. (If you use fresh tortellini, cook them according to package directions.) Simmer, covered, for about 25-30 minutes or till the tortellini are tender. Season with salt and pepper. Sprinkle with cheese right before serving.
03/04/2017
recipepes.com
Charlotte's Tortellini Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
