Time 1h35m Yield 8 Number Of Ingredients 14 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.
Time 30m Yield 8 servings (3 quarts). Number Of Ingredients 6 Steps:
In a 6-qt. stockpot, bring broth to a boil. Carefully drop sausage by heaping teaspoonfuls into boiling broth. Add tortellini, tomatoes and Italian seasoning; return to a boil., Reduce heat; simmer, uncovered, 8-10 minutes or until sausage is cooked through and pasta is tender. Stir in spinach until wilted. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Time 2h Yield 8 serving(s) Number Of Ingredients 13 Steps:
Steam sausage for 15 minutes to reduce fat content. Let cool, and slice into bite sized pieces, removing casing if desired. Spray large pot with no-stick spray. Place sliced sausage in large pot with oil and let brown lightly. Remove sausage and pour off excess oil. In same pot add onions,garlic, celery, carrots, and mushrooms until softened but not browned, then add back sausage. Stir in seasoning, tomatoes, stock and clamato juice. Bring to boil and simmer covered for 30 minutes. Add frozen pasta and kidney beans; simmer covered for 20 minutes. If too thick, dilute with water or more broth. Season to taste.
Time 1h10m Yield 6 Number Of Ingredients 16 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.
Time 40m Yield 2 servings. Number Of Ingredients 9 Steps:
In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return to a boil. Reduce heat, add spinach and tortellini; cook until tortellini is tender, 7-9 minutes. Sprinkle with cheese. If desired, top with crushed red pepper flakes.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 13 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.
