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Baked Tortellini Soup by Melissa Spille serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Italian Sausage and Tortellini Soup

Ingredients:

1.50 lbs

Italian sausage links

1 cup

onion, chopped

1 Tsp

garlic, chopped

1/4 Tsp

pepper

2 Tbsp

olive oil

15 oz

kidney beans, drained

2 cup

zucchini, diced

4 cup

beef broth

2 cup

water

1.50 cup

carrots, julienne

16 oz

tomatoes, with juice

6 oz

olives, pitted

16 oz

tortellini

Directions:

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.

Categories:

Main Dishes
Soups