Something about fall in the Pacific Northwest makes me want to make soup. So I do. Often. In fact, I make soup so often, I think my poor hubby gets tired of it. For his sake, I’m always looking for some good, hardy, manly soups and this one definitely fits the bill.
Italian Sausage and Tortellini Soup
Recipe adapted from allrecipes.com
1 pound italian sausage without casings
1 tbsp canola or vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 large carrot, peeled & chopped
5 cups beef broth
1 cup water
2 14.5 oz cans peeled, diced tomatoes, no salt added
1 tbsp dried basil
1 tsp dried oregano
1 8oz can tomato paste
3 tbsp chopped fresh parsley
1 medium zucchini, chopped
1.5 cups dried tortellini
kosher salt & pepper to taste
asiago or parmesan for serving
Brown the sausage in a large pan. Once sausage is browned, drain off grease.
Heat the oil over medium high heat in a large Dutch Oven. Add the onion and garlic. Cook until the onion softens (about 3 minutes). Add the carrots and continue to cook an additional minute. Add the cooked sausage to the onion/ carrot mix.
Add the broth, water, tomatoes, and tomato paste to the pot. Rub the dried basil and oregano between your palms as you sprinkle them into the pot. This helps release their flavors. Bring the soup to a boil, reduce heat, and simmer uncovered for 30 minutes.
Add the parsley and zucchini. Cover and simmer for 10 minutes.
Add the dried tortellini, cover and simmer for 10 minutes.
Season to taste with salt and pepper.
Top with fresh grated asiago or parmesan cheese.
Serve with a loaf of crusty bread for a delicious meal.
The original recipe called for 8 oz of fresh tortellini. I chose to use dried tortellini because it was more cost effective. Feel free to use whichever you prefer.