Tuscan Tortellini Soup

Tuscan Tortellini Soup

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Ingredients

  • 1 lb. hot Italian sausage
  • 2 cloves garlic, minced
  • 1 T basil, dried
  • 1 ½ tsp oregano, dried
  • 32 oz. beef stock
  • 2 cans (14.5 oz. each) diced tomatoes
  • 1 can (14.5 oz.) diced tomatoes with green chilies
  • 5 oz. chopped spinach, thawed
  • 1 can (3.8 oz.) sliced black olives, drained
  • ¼ C red wine
  • 1 pkg. (9 oz.) refrigerator cheese tortellini
  • salt & pepper, to taste
  • 1 piece pecorino Romano cheese, for grating

Directions

  1. Remove the casing from the sausage. Using a Dutch oven, brown the sausage and drain. Add the garlic, basil and oregano to the pot. Stir and cook 2 minutes.
  2. Add the beef stock, tomatoes, spinach and olives; stir. Add the wine. Bring to a boil then reduce heat to simmer. Cook uncovered 20 minutes. After 20 minutes, add the tortellini and bring up to a boil. Reduce heat, cover and simmer 7 minutes. Season to taste with salt and pepper.
  3. Grate Romano cheese, enough to cover the top of the soup. Stir, and serve with extra cheese on the side.
 
 
 

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