Stovetop Italian Sausage Soup with Tortellini

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 35 minutes

Ingredients

1 pound sweet Italian sausage, casings removed

1 cup chopped onion

2 cloves garlic, minced

5 cups beef broth

4 large tomatoes - peeled, seeded and chopped

1 (8 ounce) can tomato sauce

1 cup thinly sliced carrots

½ cup water

½ cup red wine

½ tablespoon packed fresh basil leaves

½ teaspoon dried oregano

1 ½ cups sliced zucchini

3 tablespoons chopped fresh parsley

8 ounces fresh tortellini pasta

Directions

Cook sausage in a 5-quart Dutch oven over medium-high heat until browned and crumbly, 8 to 10 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate. Drain grease, reserving 1 tablespoon drippings in the pot.

Sauté onions and garlic in drippings over medium heat until onions are translucent, 3 to 4 minutes.

Stir in beef broth, tomatoes, tomato sauce, carrots, water, wine, basil, oregano, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

Skim fat from soup. Stir in zucchini and parsley. Simmer covered for 30 minutes

Add tortellini during the last 10 minutes.

Serve hot and enjoy!

Notes

Add only ass much tortellini as you plan to eat for that meal. The pasta tends to soak up a lot of broth and doesn’t store well in the same container for leftovers. I’d store it in a separate container.

Recipe from Allie T

Nutrition

• Calories: 324 kcal
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 50 mg
• Sodium: 1145 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 15 g