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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I have made this as a main course for many dinner parties, and I always get great reviews, even from kids! Don't let the amount of ingredients scare you away! It is really a dump in and let sit style soup. If you are a vegetarian, simply omit sausage, up the fresh spinach, and use vegetable broth instead of beef broth. My vegetarian friends love it! This recipe came from my dear Great Aunt Frankie, with a few additions of my own. This soup is wonderful served with crunchy bread. Ingredients:
1 lb italian sausage |
1 cup coarsely chopped onion |
3 cloves garlic, sliced |
5 cups beef broth |
1/2 cup water |
1/2 cup dry red wine (use a wine you would drink, do not use cooking wine. something like a good merlot or cabernet would) |
2 cups chopped tomatoes (2 cans) |
1 cup thinly sliced carrot |
1/2 teaspoon basil |
1/2 teaspoon oregano |
1 (8 ounce) can tomato sauce |
1 1/2 cups sliced zucchini |
8 ounces cheese tortellini (2 cups) |
3 tablespoons chopped parsley |
1 medium green pepper |
2 cups fresh spinach leaves |
grated parmesan cheese |
Directions:
1. Brown sausage.
2. Drain and set aside.
3. Sauté onion and garlic in olive oil until fragrant and translucent.
4. Careful not to burn the garlic.
5. Add broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage.
6. Boil 30 minutes.
7. Stir in zucchini, tortellini, parley, peppers.
8. Simmer 35-40 minutes.
9. Right before serving, stir in the spinach leaves.
10. Sprinkle with parmesan.
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