Boilermaker tortellini soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Fresh pork sausage links |
| 4 | cups | Water |
| 1 | can | (7-1/2 ounce) tomatoes; cut up |
| ¾ | cup | Shredded cabbage |
| ¼ | cup | Chopped onion |
| ¼ | cup | Chopped green pepper |
| 2 | teaspoons | Instant beef bouillon granules |
| ½ | teaspoon | Dried basil; crushed |
| ⅛ | teaspoon | Pepper |
| 1¼ | cup | Frozen cheese-filled tortellini |
| ⅔ | cup | Diced zucchini |
Directions
***Recipe from Purdue University in Indiana. Midwest Living 2/97 1. In a medium skillet, cook sausage till brown and no longer pink in the center; drain on paper towels. Slice sausage into bite-size pieces; set aside.
2. In a 3-qt. saucepan, cobine water, undrained tomatoes, cabbage, onion, green pepper, boiullon granules, basil and pepper. Bring to boiling; reduce heat. Simmer the mixture uncovered, for 15 minutes.
3. Stir in tortellini, zucchini and sausage. Return to boiling; reduce heat. Cook uncovered, 5 minutes or till pasta is tender, stirring occasionally. Serves 6 Posted to KitMailbox Digest by JeannePie@... on Jul 22, 1997