You'll find I LOVE soup! This one's a winner. I made it last night. More for leftovers tonight. Hooray!
1 pound Italian sausage, sweet or spicy (add some EVOO if using lean sausage)
Shallot, because I hate onion
2 cloves minced garlic
1/2 cup red wine (optional)
6 cups beef broth
1 cup shredded or thinly sliced carrots
1 tsp dried basil, or do fresh to taste
1/2 tsp dried oregano
a 16 oz can tomato sauce
1 1/2 cups shredded zucchini (usually one large zucchini)
about a pound cheese tortellini
parsley
Start by browning the sausage in a dutch oven or soup pot, add minced shallot and garlic, brown, add the red wine if you want, or skip and head straight to the beef broth. Add carrots, basil, oregano, tomato sauce, zucchini, and simmer about a half hour. Then add the tortellini and parsley and just cook until pasta is done. You can throw a little romano or parmesan over the top for serving.
Can you tell everything I make involves EVOO and garlic as a base and then finishes off with romano?
We make a soup really similar which we all love. Usually I use peas instead of zucchini so Ryan doesn't get too scared. What kind of romano do you use? Is it already grated or do you grate it yourself? I miss your cooking!
ReplyDeleteI took this idea and made a lot of variations based on my tastes and what i had on hand. First, I browned the sausage and set it aside, then i did a soffrito (sauteed onion, carrot, celery) and added garlic and kale at the end. Then I added some San Marzano tomatoes, some beef broth, the sausage, and cooked the tortellini at the end for a few minutes. delicious. It lent itself well to adding more veggies.
ReplyDeleteI made another tortellini soup today that I made up. I put in a large can of san marzano tomatoes, pureed them, added a can of coconut milk and some chicken broth. Some seasonings, chopped carrots and then for the last 2 minutes, tortellini. it was easy and delicious and mostly pantry items.
ReplyDelete