Sausage Tortellini Soup by Rochellerella

  • What you'll Need:
  • 1 pound sweet Italian sausage
  • 1 chopped onion
  • 5 cloves garlic, minced
  • 5 cups low sodium beef broth
  • 1/2 cup water
  • 1/2 cup red wine
  • 4 large tomatoes - peeled, seeded and chopped 
  • **Fresh tomatoes make a HUGE difference here. To peel them: Boil a pot of water. Put a small X on the bottom of the tomato, and remove the core from the top. Drop into boiling water for for about 1 minute--Remove from water and immediately submerge in ice water. The skin should come right off!**
  • 2 thinly sliced carrots
  • 1/2 tablespoon packed fresh basil leaves
  • 1/2 teaspoon dried oregano
  • 1 (8 ounce) can tomato sauce
  • 1 cup sliced mushrooms
  • 1/2 bunch of fresh kale, torn from stem
  • 8 ounces fresh or frozen tortellini pasta
  • 3 tablespoons chopped fresh parsley
  • parmesan cheese, grated
  • salt & pepper, to taste

How It's Done
  1. In a big pot, brown the sausage. Drain most of the oil, reserve 1 tablespoon.
  2. Saute onions and garlic. Add the carrots.  Stir in beef broth, water, wine, tomatoes, basil, oregano, mushrooms, and tomato sauce. I also threw in a leftover parmesan rind. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes.
  3. Skim fat from the soup. Stir in kale and parsley. Simmer covered for 10 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.