"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Dutch Oven Italian Sausage Soup with Tortellini Recipe

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This recipe for Dutch Oven Italian Sausage Soup with Tortellini, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bill Swanson
Added: Thursday, April 23, 2009


12" oven
Serves 8-10

1 lb bulk Italian sausage
1 cup coarsely chopped onions
2 cloves garlic, sliced
2 - 10 3/4 oz cans beef broth
2 cans water
1/2 cup dry red wine (can add another 1/2 cup of water or broth instead if you prefer)
1 - 29 oz can of crushed tomatoes
1 cup thinly sliced carrots
1/2 tsp basil leaves
1/2 tsp oregano leaves
1 - 8 oz can of tomato sauce
1 1/2 cups sliced zucchini
8 oz (2 cups) frozen meat or cheese filled tortellini
3 Tbsp chopped fresh parsley
1 medium green pepper, chopped
Grated Parmesan cheese

If sausage comes in casing, remove.

In large pot or 12" dutch oven, brown sausage. Remove sausage from pot or oven and reserving 1 Tbsp grease.

Cook onions and garlic in sausage grease until tender. Add beef broth, water, wine, crushed tomatoes, carrots, basil, oregano, tomato sauce, parsley, and green peppers.

Cook uncovered for 30-45 minutes. Add tortellini and zucchini, cook another 15 minutes or until tortellini is tender, but not mushy.

Serve with Parmesan cheese sprinkled on top.

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