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1 pound Italian sausage (zesty hot or mild…to your taste)
1 cup sweet or white onion, chopped
1 or 2 garlic cloves, pressed
3 (14 1/2-ounce) can French onion soup
2 cups water
1 (8-oz) can tomato sauce
2 (14 1/2-ounces) can diced tomatoes, undrained (I used the basil and garlic flavored tomatoes…more flavor)
1 cup dry red wine
2 carrots, sliced
2 teaspoons Italian seasoning
1 tablespoon sugar
2 small zucchini, sliced
1 (9-ounce) package refrigerated cheese-filled tortellini
1/2 cup shredded Parmesan cheese
Discard sausage casings.  Cook sausage, onion, and garlic in a large stock pot over medium-high heat, stirring until sausage crumbles and is no longer pink; drain.  Return mixture to pan.  Stir in soup, water, tomato sauce, diced tomatoes, red wine, carrots, Italian seasoning and sugar; bring to a boil.  Reduce heat; simmer 30 minutes.  Skim off fat.  Stir in zucchini and tortellini; simmer for 10 minutes.  Sprinkle each serving with cheese.  Serves 12.
**If you want to freeze half of the soup for later, be sure not to put the tortellini in the soup.  Once you thaw the soup from the freezer, warm up on stove top and add tortellini at that time.

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