Baked Tortellini Soup
by Melissa Spille
serves: 6
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Italian Sausage and Tortellini Soup |
Ingredients: |
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1.50 lbs |
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Italian sausage links |
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1 cup |
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onion, chopped |
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1 Tsp |
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garlic, chopped |
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1/4 Tsp |
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pepper |
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2 Tbsp |
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olive oil |
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15 oz |
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kidney beans, drained |
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2 cup |
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zucchini, diced |
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4 cup |
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beef broth |
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2 cup |
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water |
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1.50 cup |
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carrots, julienne |
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16 oz |
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tomatoes, with juice |
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6 oz |
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olives, pitted |
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16 oz |
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tortellini |
Directions: |
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Preheat oven to 400. In roasting pan, combine sausage, onion, garlic, and pepper. Add olive oil and toss to coat. Roast, uncovered, stirring occasionally 20-30 minutes, until sausage is brown. Remove from oven, reduce temperature to 325. Drain grease from sausage and cut into 1/4 inch slices. Return to roasting pan. Add beef broth, water, Italian seasonings, and carrots. Cover and return to oven. Bake 30 minutes, until sausage is tender. Remove from oven. Stir in tomatoes with juice, beans, olives, and zucchini. Bake at 15-20 minutes. Add tortellini and bake 5 minutes longer.
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