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
- 2 cloves garlic, minced
- 5 cups beef broth
- 1/2 cup water
- 1/2 cup red wine
- 4 large tomatoes, peeled, seeded, and chopped
- 1 cup thinly sliced carrots
- 1/2 tbsp packed fresh basil leaves
- 1/2 tsp dried oregano
- 1 8oz can fire roasted tomatoes
- 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
Instructions
- In a 5-quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.Saute onions and garlic in drippings. 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. Sprinkle with Parmesan cheese on top of each serving.NOTES:I used about a clove of extra garlic. I used store bought beef broth vs. BTB because I thought it would mitigate having too much salt. I used 1 1/2 14 oz cans of petite cut diced tomatoes instead of fresh. Otherwise I made according to the recipe. I turned it down to low, kept it covered and let it marry for about 90 min after cooking time. I cooked 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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