This is what I made for my Sunday Soup.
The Handyman LOVED this soup. I thought it pretty good too. I love spicy sausage in soup and since it didn't state spicy or mild, I, of course , went for the spice.
Spice is nice, as they say.
I'm never sure what to say about soup---soup by definition means great!
Soup has all the best ingredients. Soup is --- just good.
Who doesn't like soup? Homemade soup, that is. It nourishes the soul....especially in the fall and winter.
Okay, sure, there is that random person out there who is totally weird, but they're rare, right?
I think people who say they don't like soup, just haven't had the right soup. So, it is my goal to bring you the perfect soup. How will I find the PERFECT soup?
By making every soup in my little soup notebook.
(I've been collecting for years)
Soup is just the perfect food in my humble opinion. And I love to make them.
One pot wonders.
The broth for this soup is really dark , the beef broth plus the red wine and tomato sauce made for a really deep colored base. I didn't use as much wine as the recipe called for, but it was still a deep, more burgundy colored stock than a tomato/reddish color). For some reason that threw me for a loop, but it was very tasty!!
Rounding out the pot with spicy sausage, cheese tortellini and Italian seasoning, made for a comforting meal in a pot.
Grab your bowls and spoons!
Sausage Tortellini Soup
1 lb. Italian Sausage, casing removed
1 large onion, chopped
1 garlic clove, pressed
1 14oz cans beef broth
2 14oz cans diced tomatoes
1 15oz can cannelloni beans
1 8oz can tomato sauce
1 cup dry red wine
2 carrots, thinly sliced
1 T sugar
2 t Italian seasoning
2 small zucchini sliced*
1 9oz pkg refrigerated cheese tortellini
Brown the sausage with the onion and garlic in a skillet, stirring until crumbly; drain. Stir in the beef broth, undrained tomatoes, tomato sauce, wine, carrots, beans, sugar and Italian seasoning, bring to a boil.
Reduce heat and simmer for 30 minutes. Skim off fat, stir in zucchini and tortellini. Simmer for 10 minutes longer.
Serve with a green salad and garlic cheese biscuits.
*I omitted the zucchini and threw in a handful of fresh spinach.
I'm going to link up with Weekend Cooking.
Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts!
And Souper Sundays at Kahakai Kitchen!
Souper Sundays is a weekly blog event that started because of her love of soup and a desire to work through the many soup and soup-like recipes in cookbooks and magazines, Deb set a goal to make a soup or "soupish" dish each week and post it each Sunday and invited others to do the same.