I have the cold tortellini covered, and with the recent cold, rainy days here in Southern California I have been searching for new soup recipes. Here is a perfect tortellini soup recipe from Epicurious for a cold, wintry day!
Italian Sausage and Tortellini Soup
Bon Appétit October 1993
by Pam Blanton: Aspen, Colorado
Yield: Serves 6
Ingredients:
1 pound sweet Italian sausage or chorizo sausage, casings removed
1 cup chopped onion
2 large garlic cloves, sliced
5 cups beef stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 8-ounce can tomato sauce
1 large zucchini, sliced
1 large carrot, thinly sliced
1 medium-sized green bell pepper, diced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
8 to 10 ounces purchased fresh cheese tortellini
Freshly grated Parmesan cheese
Preparation:
Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.
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