- 3/4 pound Italian sausage links, casings removed
- 3 cups thinly sliced mushrooms
- 1 cup chopped onion
- 2 cloves garlic, minced
- 5 1/4 cups water
- 1 (28 ounce) can chopped tomatoes with juice
- 1 1/2 cups hearty red wine
- 5 cubes beef bouillon
- 1 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1 (8 ounce) package spinach and cheese tortellini (such as Ronzoni® Ricotta and Spinach)
- 2 cups chopped zucchini
- Cook and stir sausage in a large saucepan over medium heat until browned and crumbly, 5 to 7 minutes; drain. Add mushrooms, onion, and garlic; cook and stir until mushrooms and onion are tender, about 5 minutes.
- Mix tomatoes with juice, red wine, beef bouillon, basil, and pepper into sausage mixture; bring to a boil. Reduce heat to medium-low, cover saucepan, and simmer, stirring occasionally, until heated through, about 15 minutes. Bring liquid to a boil and add tortellini; cook until pasta is heated through, about 12 minutes.
- Stir zucchini into soup and simmer until tender, about 5 minutes. Remove soup from heat and let stand 5 minutes before serving.
05/22/2018
recipepes.com
Mom's talian Tortellini Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
