I am not going to lie any longer. I am addicted to soup. Every year as winter sets in, I get out the stockpot and begin the Soupstravaganza for the season. Or something like that. But seriously, there is nothing like a giant pot of soup on the stove and rolls warming in the oven. We had a friend over for dinner and this recipe served the three of us very hearty portions, with another left for my lunch tomorrow.
I used full fat sausage and didn't mind the fat in it; however, you can use a leaner sausage if you prefer - just add a little olive oil while browning the sausage so it doesn't stick to the pot.
This recipe was adapted from the one found here.
- 1 lb Italian sausage, casings removed (I used hot sausage)
- 1 onion, diced
- 2 garlic cloves, minced
- 3 cups beef stock
- 2 carrots, thinly chopped
- 1 zucchini, diced
- 1 pinch dried basil (about 1/2 tsp)
- salt and pepper
- 3 cups water
- 10-12 oz. bag of dried tortellini (I used 12 oz. Barilla spinach and cheese tortellini)
- parmesan cheese (optional)
- In a large stockpot, cook the sausage for about 5 minutes over medium heat, mashing it up with a spatula into small pieces.
- Add the garlic and onion and cook for another 3-5 minutes.
- Add the beef stock, carrots, zucchini, basil, salt and pepper. Reduce heat to low and simmer, covered, for 30 minutes.
- Add the tortellini and water and cook until tortellini is cooked but not overdone.
- Remove from heat, ladle into individual bowls and top with parmesan cheese, if desired.