Winter’s coming and there is nothing better across the cold winter day than entering a kitchen area area area area that permeates with tasty cooking odors waiting for what’s later on. That maybe what my Italian Sausage Soup brings for your kitchen this winter season season season season. All your family individuals will love the spicy sausage mixed along with fresh veggie’s. Developing a soup more filling is inside the ingredients you set there.
Italian Sausage Soup — always a typical.
1 lb. Italian sausage (mild or hot), 1 cup coarsely chopped onions, 2 garlic clove clove clove clove cloves, sliced, 5 cups beef broth
1.5 cups water, ½ cup dry burgandy or merlot wine, 2 cups chopped-seeded-peeled tomato vegetables (4 medium)
1 cup thinly sliced carrots, ½ teaspoon tulsi leaves, ½ teaspoon oregano leaves, 1 8oz. can tomato sauce
1.5 cups sliced zucchini, 8 oz. frozen meat or cheese-filled tortellini (or small ravioli*)
3 tablespoons . chopped fresh parsley, 1 medium eco-friendly pepper reduce ½” pieces
If sausage is going to be casing, remove from casing. In Five-quart Nederlander-oven brown sausage. Remove sausage from Nederlander-oven, reserve 1 tablespoons .. dripping in Nederlander-oven.
Saute onions and garlic clove clove clove clove in reserved drippings until onions are tender. Add beef broth, water, wine, tomato vegetables, carrots, tulsi, oregano, tomato sauce and sausage. Provide boil.
Reduce heat. Simmer uncovered 30 minutes. Skim fat from soup, stir in zucchini, tortellini, parsley and eco-friendly pepper. Simmer covered another 35 to 40 minutes or until tortellini are tender.
Sprinkle Mozerella on top of every single serving.
Makes 8 (1.5 cup) servings 1.5 cup, calories roughly. 220
Tips: 8 oz. fresh meat or cheese-filled tortellini or small ravioli might be substituted with frozen tortellini or ravioli. Simmer covered for 25 five-25 minutes or until tortellini are tender.
If tortellini or small ravioli aren’t available, 2 cups bow-tie egg noodles or spiral macaroni might be substituted. Simmer covered for 25 five-25 minutes or until tender.