Sunday, January 9, 2011

Italian Tortellini Soup with Sausage

This recipe was adapted from Ronzoni's recipe.


3/4-1 pound Italian sausage, bulk or casings removed- may also use Keilbasa instead
2 cups thinly sliced mushrooms
1 cup chopped onion
3-4 garlic cloves, minced
3 1/2 cups (28 oz. can) diced tomatoes (best with Italian seasonings)
5 1/4 cups water
5 beef bouillon cubes
1 1/2 cups hearty red wine (or may use equivalent beef broth instead)
1  tsp Italian seasoning blend
1/4-1/2 tsp dried sage (optional)
1/4 tsp ground black pepper
1 tsp seasoned salt (Adobo works well), more or less as desired
1 package (8.8 ounces) Ricotta & Spinach or Three Cheese Tortellini, uncooked (or may use other flavors of tortellini)
2 cups sliced, quartered zucchini
1 small frozen package of chopped spinach, thawed and some of moisture removed
1 15 oz. can of cannelini beans, drained (long white kidney beans, or may use other white bean)
1 cup corn (optional)
1 cup peas (optional)
1 cup green beans (optional)
sour cream
parsley, chopped for garnish

In a large saucepan over medium heat, cook sausage until crumbly; drain. Add mushrooms, onions and garlic; cook until onions and mushrooms are tender, about 5 minutes. Add tomatoes with juice, water, bouillon, wine and seasonings; heat to boiling. Reduce heat and simmer, covered for 15 minutes, stirring occasionally. Return to boiling; stir in pasta. Return to a boil and cook 12 minutes. Stir in vegetables and beans; simmer 5 minutes or until tender. Let stand 5 minutes before serving. Serve with dallop of sour cream and chopped parsley for garnish.

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