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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Always searching for new and different soup recipes, I came across a similar one in an old church cookbook and changed a few ingredients to suit my family's tastes. Now it's one of our favorites and I always get requests for the recipe. Ingredients:
1 pound johnsonville® mild ground italian sausage |
2 cups water |
2 cups chopped cabbage |
1 can (14-1/2 ounces) italian stewed tomatoes, undrained and cut up |
1 can (14-1/2 ounces) beef broth |
1 can (10-1/2 ounces) condensed french onion soup |
1 package (9 ounces) refrigerated cheese tortellini |
1/2 cup grated parmesan cheese |
Directions:
1. In a large saucepan, cook sausage over medium heat until no longer pink; drain. Stir in the water, cabbage, tomatoes, broth and soup. Bring to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Stir in tortellini; cook 7-9 minutes longer or until pasta is tender. Sprinkle with cheese. Yield: 10 servings (2-1/2 quarts).
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