Description
Italian Sausage Soup with Sun-Dried Tomato & Oregano Tortellini is the first meal I crave at the earliest hint of fall.
Ingredients
Scale
- 1 lb. sweet Italian sausage, casings removed
- 1 lb. spicy Italian sausage, casings removed
- sausage drippings
- 1 Tbsp. olive oil
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- 1 large yellow onion, chopped
- 12 cups chicken stock
- 1 28 oz. can whole tomatoes in puree
- 1 large zucchini, sliced
- 1/2 lb. tortellini
- 3 heaping Tbsp. chopped fresh basil
- 2 tsp. salt
- 2 tsp. cracked black pepper
Instructions
- In a large stockpot over medium heat, cook both sausages.
- Remove cooked sausage with a slotted spoon and set aside.
- Add olive oil to the pot.
- Sauté the celery, garlic and onion for 5 – 7 minutes, until soft.
- Add the stock, tomatoes and cooked sausage to the stockpot.
- Bring to a boil.
- Reduce heat to medium and simmer for 40 minutes.
- Add the zucchini, tortellini, basil, salt and pepper.
- Cook for an additional 10 minutes.
- Serve.
