Italian Sausage Soup
- 1 pound Italian sausage, hot or sweet as you prefer
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 4 cups beef stock or broth
- 2 cups diced tomatoes
- 8 ounces tomato sauce
- chopped vegetable of your choice, zucchini, spinach etc.
- 1 cup thinly sliced carrot
- 1-2 red or yellow pepper, thinly sliced
- 1/ 2 cup dry red wine
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 8 to 10 ounces tortellini
- grated Parmesan or Romano cheese
Bake sausage at 350 about 20 minutes or until browned and cooked through. Cool. Slice thinly using food processor or by hand. Over medium heat, sauté onion and garlic in scant tablespoon drippings or olive oil until translucent, about 5 minutes. Add sausage, stock, tomatoes, tomato sauce, vegetables, wine, basil and oregano. Simmer about 40 minutes; add tortellini and simmer until tender. Ladle into Artists at Heart soup crocks, top with shredded cheese and serve piping hot! Enjoy.
This recipe is very forgiving and can be altered to fit your taste and ingredients on hand.
A hearty soup, this is great with fresh bread for an easy supper.