The greatest thing about homemade soup is that you can’t make just one serving. That means that a a few minutes in the kitchen on Sunday afternoon can yield a whole week’s worth of lunches for your boyfriend. Or you– if you like soup. Which I don’t, really.
But, Yuseff really likes soup– especially the Sausage and Tortellini soup from a deli near our office, and he requested that I make it for him. I found a super easy recipe on Epicurious and whipped it up in no time!
Unfortunately, I don’t have a beautifully composed “final picture,” because I completely forgot about taking one before it got split into gladware containers and gobbled up.
Sausage and Tortellini Soup—print this recipe
Step 1: Brown 1 lb bulk sweet italian sausage in the bottom of a large pot. If you can’t find bulk, feel free to use links with the casings removed.
Step 2: Remove sausage and drain excess fat from the pot, reserving a thin layer along the bottom. Saute 1 chopped onion and 1 tbsp minced garlic in the reserved fat for about 5 minutes.
Step 3: Put the sausage back in the pot and add 1 diced zucchini, 1 chopped carrot, 1 diced green pepper, 1 diced tomato, 8 oz tomato sauce, 5 cups beef stock, 1/2 cup red wine, and 1 tbsp each of dried basil and oregano. Bring to a boil, then lower heat and simmer for 40 minutes.
Step 4: Add 8 oz frozen cheese tortellini and allow to cook until tender– approximately 8 minutes– before serving.