Yield: 6 servings
|1 pounds||Sweet Italian sausage or|
|1 large||Carrot -- thinly sliced|
|Chorizo sausage -- casings|
|1 medium||Green bell pepper -- diced|
|½ cup||Dry red wine (op.)|
|1 cup||Chopped onion|
|2 tablespoons||Dried basil|
|2 larges||Garlic cloves -- sliced|
|2 tablespoons||Dried oregano|
|5 cups||Beef stock or canned broth|
|8||To 10 ounces purchased|
|2 cups||Chopped tomatoes (about 3/4|
|Fresh cheese tortelli|
|Parmesan cheese -- freshly|
|1 can||(8-oz) can tomato sauce|
|1 large||Zucchini -- sliced|
Saute Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl.
Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and saute until translucent, about 5 minutes.
Return sausage to Dutch oven. Add stock,tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregan Bring to simmer before continuing.) Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve. 6 Servings.
SOURCE: Bon Appetit, October 1993 Posted on GEnie's Food & Wine RT by J.APPLEBURY [AppleDebbie] on 9/27/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772,2247/CIS; SWOODWARD/NVN) Recipe By :