Monday, November 9, 2015

Soup of the Day... Italian Sausage Soup with Tortellini

We had our daughter, son-in-law and granddaughter down for the weekend... we girls made a Gingerbread Turkey!

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Italian Sausage Soup with Tortellini 
Dawn Norcross 


1 pound sweet Italian sausage, casings removed 

1 cup chopped onion 

2 cloves garlic, minced 

1 quart marinara 

1 quart beef broth 

1 cup thinly sliced carrots 

1 quart cubed zucchini 

8 ounces fresh tortellini pasta 

DIRECTIONS In a 5­quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings. Sauté onions and garlic in drippings. Stir in marinara, beef broth, carrots and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Add tortellini, zucchini and cook until tortellini is tender. Sprinkle with Parmesan cheese on top of each serving.

Tomorrow's Soup of the Day... Italian Sausage Soup

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