Italian Sausage and Tortellini Soup

The Winning Prize

So if you have looked at many of our recipes, we always try to include a picture of the food. However now you are looking at a set of knives. What the heck? Well these knives are the grand prize for the Davies Family Cook Off last winter and I somehow neglected to get a picture so I can only show what this recipe won. Oddly the handles match the decor in our toy hauler so it must have been meant to be.
So now as summer comes to an end and eventually we start to cool off, a nice hardy soup recipe might come to mind so give this one a try.
  • 1lb Italian sausage (its a toss up between medium and hot for us)
  • 1C Chopped onion
  • 2 Large garlic cloves, roughly chopped
  • 6C Beef stock
  • 2C Chopped tomatoes, (14-16 ounce can)
  • 1 Can tomato sauce (8 ounce)
  • 1 Large zucchini, sliced
  • 1 Large Carrot, sliced
  • 1 Red bell pepper
  • 1/2C Dry red wine
  • 2tbsp Dried Basil
  • 2tbsp Dried oregano
  • 8-10oz Cheese Tortellini
  • Fresh Parmesan as a garnish

Saute the Italian sausage  in heavy Dutch oven over medium-high heat crumbling with the back of a spoon until browned throughout. Transfer the sausage to a large bowl, leaving the drippings in the pan. If you are trying to keep this health conscious then remove all but 1tbsp. Add the onion and garlic to the pan and saute until translucent. Now return the sausage to the pan and add the remaining vegetables, tomato sauce, stock, wine, basil, and oregano. These need to simmer for about 40 minutes or until all vegetables are tender. This base can be stored for a couple days without degrading the quality.

When ready to eat add the tortellini to the base and cook until tender. Check your tortellini packaging for how long this should take but roughly 8-10 minutes should do. Sprinkle a little Parmesan onto each serving and enjoy.

Many thanks to Glenn and Reyna for sharing this winning recipe.

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