I FOUND THIS OLD RECIPE THAT I HAVE MADE MANY TIMES ON MISSIONS. VERY HEARTY AND DELICIOUS SOUP FOR THAT COLD COLD DAY. MANY CHANGES HAVE BEEN MADE BY ME OVER THE YEARS. ENJOY!!!!
1 POUND SWEET ITALIAN SAUSAGE, CASING REMOVED
1 CUP RED ONION, CHOPPED 2 LARGE GARLIC CLOVES, SLICED
6 CUPS DOUBLE RICH BEEF BROTH 3 LARGE TOMATOES, CHOPPED 1 8-OUNCE CAN TOMATO SAUCE 2 LARGE ZUCCHINI, 1/4 INCH THICK HALF CIRCLES 2 LARGE CARROTS, THIN SLICED QUARTER CUT 1 GREEN BELL PEPPER, CHOPPED 3/4 CUP DRY SAUVIGNON BLANC 2 TABLESPOONS DRIED BASIL 2 TABLESPOONS DRIED OREGANO
10 OUNCES PURCHASED CHEESE TORTELLINI 1/2 CUP PARMESAN CHEESE, SHAVED
COOK ITALIAN SAUSAGE IN LARGE SKILLET UNTIL COOKED THROUGH, CRUMBLING WITH BACK OF SPATULA, ABOUT 10 MINUTES. REMOVE SAUSAGE WITH SLOTTED SPOON TO A LARGE STOCK POT.
POUR OFF ALL BUT 1 TABLESPOON DRIPPINGS. ADD ONION AND GARLIC TO SKILLET AND SAUTE UNTIL TRANSLUCENT, ABOUT 5 MINUTES. ADD ONIONS, GARLIC AND NEXT 9 INGREDIENTS TO SAUSAGE IN LARGE STOCK POT.
SIMMER UNTIL VEGETABLES ARE TENDER, ABOUT 40 MINUTES.
ADD TORTELLINI TO SOUP AND COOK UNTIL TENDER, ABOUT 8 MINUTES. SEASON WITH SALT AND PEPPER TO TASTE. SPRINKLE FRESH SHAVED PARMESAN AND SERVE.
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