Under The Weather

October 8, 2010

Soup season has officially begun at our house. Soups, stews and chili keep tummies warm in this cooler weather and leave the best leftovers. This Italian Tortellini Soup is very easy to combine. The vegetables make it healthy while the sausage and tortellini add heartiness. A warm bowl of this soup made me feel much better when feeling sick this week.

ITALIAN TORTELLINI SOUP

4 cans (14 1/2 oz each) Italian style stewed tomatoes, coarsely chopped, plus liquid
2 cans (14 1/2oz each) beef broth
1 tablespoon chopped fresh basil
1/2 teaspoon freshly ground pepper
1 medium zucchini, halved and thinly sliced (and/or squash)
3/4 pound green beans, snapped and cut into thirds
3/4 pound Italian sausage, casings removed, crumbled, browned and drained
1 package tortellini with cheese (6-8 ounces)
Parmesan cheese, freshly grated

Combine tomatoes plus liquid, broth, basil and pepper in a dutch oven.

Bring to a boil.
Reduce heat.
Add zucchini, green beans, sausage, and tortellini.
Cook about 10-15 minutes or until tortellini is tender.
Serve with grated Parmesan.

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