1 1/2 lbs. hot Italian sausage, casings removed
1 medium onion, diced
3 garlic cloves, minced
2 (15-oz) cans Italian style stewed tomatoes
1 (16 oz) bag frozen cut green beans
1 98 oz) can tomato sauce
4 beef bouillon cubes
3 carrots, sliced
1 c. dry red wine
2 tsp. dried Italian seasoning
1 (20 oz) pck refrigerated cheese-filled tortellini
Freshly grated parmesan cheese
Saute sausage, onion, and garlic in a Dutch oven over medium heat 8 min. or until sausage crumbles and is no longer pink; drain. Stir in tomatoes, next 8 ingredients, and 10 cups water; bring to a boil. Cover, reduce heat to low, and cook 20 min. or until carrots are crisp-tender.
Cook tortellini according to package direction; drain. Stir into soup just before serving. Serve with Parmesan cheese.
Recipe adapted form Ryan Poe's (Sonoma, California)
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