Ingredients
- 1 pound sweet Italian sausage
- 1 cup chopped onion
- 2 cloves garlic, minced
- 5 cups beef broth or chicken
- 1/2 cup water
- 1/2 cup red wine
- 4 large tomatoes - peeled, seeded and chopped or canned
- 1 cup thinly sliced carrots
- 1 tablespoon packed fresh basil leaves
- 1 teaspoon dried oregano or fresh
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups sliced zucchini
- 8 ounces fresh tortellini pasta I used goat cheese tortellini
- 3 tablespoons chopped fresh parsley
- 3 handfuls of fresh spinach
Directions
- 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/chicken 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 20 minutes. Add tortellini and spinach during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving. Serve with toasted French bread
