Thursday, December 18, 2008


3 Italian sausage, casings removed
1/2 cup chopped onion
2 cloves garlic, minced
1 box of beef broth
1/2 cup water
1/2 cup red wine
2 bay leaves
1 28oz can of plum tomatoes chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 tablespoon tomato paste
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
pepper flakes to taste
1 tsp rosemary
1/2 red pepper
2 tsp honey

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 sausage and all remaining ingredients except tortellini. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Simmer covered for 30 minutes. Pre cook tortellini add to the soup bowls dish up hot soup Sprinkle with Parmesan cheese on top of each serving.

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