Italian Tortellini Soup
- 1 pound Italian sausage with casing removed
- 1 cup chopped onion
- 2 large cloves garlic, chopped
- 6 cups beef stock
- 1 can (16 oz.) tomatoes
- 1 large zucchini, sliced
- 1 large carrot, sliced
- 1 medium green pepper, diced
- 8 oz. refrigerated cheese tortellini
- Parmesan cheese
Brown sausage and drain. Sauté onion. Simmer all ingredients, except tortellini and parmesan, for 30 minutes or until tender. Add tortellini toward end and cook until tender. Serve sprinkled with parmesan cheese.
This makes a large batch of soup and tastes better and better as reheated throughout the week!
Ruth Ann King, Warsaw, Indiana