Kendall Oberto brought this luscious stew/soup to life and we thank her for doing so because it is so incredibly delicious it got a two thumbs up from my son (which never happens). Put this in your monthly rotation.
Ingredients
- 1 lb sweet Italian sausage, casting removed
- 1 cup chopped onion
- 3 cloves garlic, minced
- 5 cups beef broth
- 1/2 cup water
- 1/2 cup red wine
- 2 14 oz cans fire roasted tomatoes, diced
- 1 cup thinly sliced carrots
- 1/2 tbsp packed fresh basil leaves
- 1/2 tsp dried oregano
- 1 8oz can tomato sauce
- 1 1/2 cups sliced zucchini
- 8 oz fresh tortellini pasta, found in the refrigerated section of the grocery store
- 3 tbsp chopped fresh parsley
- Parmesan cheese for garnish
Instructions
- In a 5-quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.Sauté onions in drippings until softened and then add garlic and sauté for only a minute or two. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes (see NOTES). Sprinkle with Parmesan cheese on top of each serving.NOTES:If you are not serving immediately, cook the tortellini separately and placed it in the bottom of the bowl and poured hot soup over instead of including it in the soup.HAPPY EATING!!
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