Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Soup - Italian Sausage And Tortellini Soup
Famous Authors (View All Authors)
Pasta And Pastasauces - Soup -  Italian Sausage And Tortellini Soup Post by :walden380 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3003

Click below to download : Pasta And Pastasauces - Soup - Italian Sausage And Tortellini Soup (Format : PDF)

Pasta And Pastasauces - Soup - Italian Sausage And Tortellini Soup

1 pound sweet Italian sausage or chorizo sausage -- casings removed
1 cup chopped onion
2 large garlic cloves -- sliced
5 cups beef stock or canned broth
2 cups chopped tomatoes (about 3/4 pound)
1 can tomato sauce -- (8 ounce)
1 large zucchini -- sliced
1 large carrot -- thinly sliced
1 medium-sized green bell pepper -- diced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
8 ounces purchased fresh cheese tortellini (8-10)
Freshly grated Parmesan cheese


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.

Serves 6.

Bon Appétit
October 1993
Pam Blanton: Aspen, Colorado
If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Soup -  Lemon Orzo Soup Pasta And Pastasauces - Soup - Lemon Orzo Soup

Pasta And Pastasauces - Soup -  Lemon Orzo Soup
3 cups water 1/2 cup orzo (or similar small pasta) 4 egg whites, beaten with 2 Tbsp water 2 egg yolks juice of 2 lemons Bring broth and water to a boil in large pot Add orzo; cook over medium heat 18 minutes until pasta is done, but not mushy. Beat egg whites and water till soft peaks form. In separate bowl, beat egg yolks with lemon juice. Fold egg mixture together; add a little of hot broth mix to egg mix to warm up, then return all the egg mix to hot broth and use whisk gently till soup
PREVIOUS BOOKS

Pasta And Pastasauces - Greek-flavored Spinach And Orzo Soup Pasta And Pastasauces - Greek-flavored Spinach And Orzo Soup

Pasta And Pastasauces - Greek-flavored Spinach And Orzo Soup
1 1/2 tbsp. olive oil 1 cup onion -- chopped 1 large red bell pepper -- diced 3 cloves garlic -- minced 3/4 cup orzo (or other small pasta shape) 5 cups water 1 vegetable bouillon cube -- OR 1 tsp. vegetable soup base 16 oz. canned diced tomatoes 5 oz. fresh spinach -- rinse, stem & chop 1/4 cup fresh parsley or dill -- chopped OR 1/8 cup dried parsley or dill -- crumbled 1 lemon -- juiced salt and freshly ground black pepper -- to taste Heat the oil in a soup pot (or large pot). Add the onion
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT