Tortellini Soup with Italian Sausage
A great supper for a crowd, this hearty soup is chock full of vegetables, pasta, and Italian sausage. It reheats well and can be frozen, so you can make a batch ahead and have a tasty meal ready in minutes.
1/2 pound hot Italian sausage (casing removed)
1/2 pound mild Italian sausage (casing removed)
1 medium onion, chopped
2 cloves of garlic, minced
2 carrots, peeled and diced
2 small zucchini, diced
1 bell pepper (green, yellow, or red), diced
1 can (28 ounces) crushed tomatoes in tomato puree
1 teaspoon dried oregano, crumbled
1/2 cup orzo pasta, uncooked
1/2 pound cheese tortellini
Salt and ground black pepper
Freshly grated Parmesan cheese
In a large soup pot over medium-high heat, brown the sausage and then drain most of the fat.
Reduce the heat to medium and add the onion and garlic and cook until the onions are soft, but not brown, 4-5 minutes.
Add the next 6 ingredients and bring to a boil. When the soup is boiling, add orzo and cook for 20 minutes.
Add the tortellini and cook as long as the package suggests. Season to taste with salt and pepper.
To serve, ladle the soup into warm bowls and sprinkle with Parmesan cheese.