Italian Tortellini Soup

If you ever have leftover wine (doubtful), this is an excellent way to get some mileage out of it. It also makes a metric f*ckton of soup.

Ingredients:

1 lb sliced Italian sausage

2 tbsp vegetable oil

2 chopped onions

2 minced garlic cloves

28 oz canned whole tomatoes with juice

3 tbsp tomato paste

7 cups broth (Vegetable, chicken, beef, whatever.)

1 cup red wine

1 tbsp dried basil

4-6 chopped carrots

2 chopped zucchini

1/2 cup parsley

12 oz cheese tortellini

16 oz peeled garbanzo beans from a can (Peeling is tedious but will make the soup so much better. Sometimes the extra effort in cooking isn’t worth it but this time it is.)

Salt

Pepper

Parmesan cheese

Directions:

  1. Cook the sausage in a skillet. Take the sausages out but keep the oil in the pan.

  2. Add vegetable oil to the pan. Cook the onions and garlic in it until they are soft and brown.

  3. In a big (and I mean BIG) soup pan over medium heat, add the sausage, onion, garlic, whole tomatoes with juice, tomato paste, broth, wine, basil, and carrots. Simmer for 45 minutes.

  4. Add the zucchini, parsley, and tortellini. Simmer for another 30 minutes.

  5. Add the garbanzo beans and simmer for another 10 minutes.

  6. Add the parmesan cheese on top and serve.

soupsSarah Youngrecipe