Italiansausageandtortellinisoup Recipes

Steps:

• In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
• Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
• Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Steps:

• In 12-inch skillet, cook sliced sausage, onion and garlic 5 to 7 minutes or until onion softens and sausage starts to brown.
• Stir in sauce, tomatoes, chicken broth and tortellini. Cover and simmer 8 to 10 minutes, stirring occasionally, until tortellini is cooked.
• Remove from heat; sprinkle with cheese and basil. Serve when cheese has melted.

Steps:

• Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil., Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Steps:

• Heat butter in a large, deep skillet over medium heat. Cook and stir mushrooms, 1/2 cup white wine, and 1 clove minced garlic until liquid has reduced and mushrooms have softened, about 5 minutes. Remove from heat and place in a bowl.
• Heat the same skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, dividing it into bite-sized portions while stirring. Remove excess grease by placing paper towels onto a plate and dumping browned sausage onto it to drain. Return sausage to the skillet.
• Return cooked mushrooms back to the skillet with sausage and add tortellini, Alfredo basil sauce, remaining 1/2 cup white wine, and remaining garlic. Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 10 minutes. Add spinach; cover and cook until spinach is wilted, 3 to 4 minutes more. Mix well to combine. Remove from heat and serve.

Steps:

• Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.
• Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
• Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

Steps:

• Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

Steps:

• Heat a large pot over medium heat. Crumble sausage into the saucepan; add onion and green bell pepper. Cook and stir the sausage mixture until the sausage is completely browned, 7 to 10 minutes. Drain grease.
• Pour marinara sauce and diced tomatoes over the sausage mixture; season with garlic powder and stir. Bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the diced tomatoes break down into the sauce, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the frozen tortellini at a boil until they float to the top and the filling is hot, 6 to 7 minutes; drain.
• Gently fold the cooked tortellini into the simmering sauce; cook together another 5 minutes. Pour tortellini and sauce into a 13x9-inch baking dish; top with mozzarella cheese.
• Bake in preheated oven until cheese is golden brown, 20 to 30 minutes.

Steps:

• In a large nonsticke skillet over medium-high heat, cook sausage until browned. With a slotted spoon, transfer to slow cooker.
• Add onion, carrots, broth, Italian seasoning, salt, pepper, tomato sauce, tomatoes and mushrooms to slow cooker.
• Cover and cook on High 3 to 4 hours or on Low 6 to 10 hours, or until vegetables are tender.
• Meanwhile, cook tortellini according to package directions. Drain.
• Add zucchini, parsley and tortellini to slow cooker and cook on High 15 to 20 minutes or until zucchini is tender. Spoon into individual bowls and top with Parmesan.

Steps:

• In a large saucepan, saute and crumble Italian sausage until no longer pink.
• Drain sausage well on paper towels and pour off all but 1 tablespoon of drippings from saucepan.
• Add onion and garlic to saucepan.
• Saute until translucent.
• Return sausage to pan; add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil, and oregano.
• Simmer until vegetables are tender, 40-60 minutes.
• Add tortellini and cook until tender.
• Season to taste with salt and pepper.
• Ladle into individual soup bowls and sprinkle with Parmesan cheese.

Steps:

• Remove and discard casings from the sausage.
• In a large Dutch oven, brown sausage over medium-high heat, stirring occasionally. Drain, reserving 1 Tablespoon drippings in the pan. Set sausage aside.
• Add onion and garlic to the drippings in the pan; cook, stirring constantly, until onion is tender.
• Add sausage, beef broth, carrots, tomato, zucchini, bell pepper, tomato sauce, water, basil, oregano, salt, and pepper, stirring well.
• Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes.
• Add tortellini and parsley, stirring well.
• Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until tortellini is tender. Adjust spices to taste.
• Ladle soup into individual soup bowls. Sprinkle each serving with cheese.

Steps:

• Remove casings from sausage and crumble for frying.
• In a large dutch oven, brown sausage, onion and green pepper. Drain well.
• Stir in chicken broth, carrots, tomatoes and tomato sauce, worcestershire sauce, garlic powder, cayenne powder, salt and pepper.
• Bring to a boil; reduce to simmer and cook for 20 minutes.
• Add tortellini and simmer for 5 minutes or until tender.
• Ladle soup into bowls.
• Top with a few sprinkles of mozzarella cheese.
• Serve with crusty bread.

Steps:

• Place the sausage in a large pot over medium high heat brown the sausage. Add the onions, garlic, peppers and carrots. When those ingredients have softened, add the beef broth, water.
• Next add the beef stock, water, wine, tomatoes, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.
• Add the zucchini, yellow squash, and tortellini, Simmer for 10 minutes, or until tortellini is fully cooked.