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Minestrone with Sweet Sausage and Tortellini Recipe

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This recipe for Minestrone with Sweet Sausage and Tortellini, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacqy Lewis Soderberg
Added: Thursday, July 10, 2008


1/3 c. olive oil
1 lg. onion, cut into rings
4 lg. carrots, peeled and sliced
2 lg. potatoes, peeled and diced
1 green pepper, seeded and chopped
3 med. zucchini, diced
1 1/2 c. green beans
1 med. green cabbage, shredded
5 c. beef stock (or broth)
5 c. water
35 oz. can Italian plum tomatoes
2 T. dried oregano
1 T. dried basil
salt & pepper, to taste
1/2 c. Parmesan or Romano cheese
1 can kidney beans, drained
1 lb. cheese-stuffed tortellini
1 1/2 lb. sweet Italian sausage (I remove casing, slice, pan-fry; drain)
freshly grated Parmesan cheese

Heat oil in LARGE stock pot over medium heat. Add the onion and saute for 10 to 15 minutes. Stir in the carrots and saute 2 to 3 minutes, tossing occasionally. Add the potatoes, green pepper, zucchini and green beans, sautéing each vegetable 2 to 3 minutes before adding the next. When all the vegetables have been added to the pot, stir in the cabbage and cook 5 minutes more. Add the stock, water, tomatoes with their juices, oregano, basil, salt and pepper. Add the Parmesan cheese. Heat to boiling. Reduce heat and simmer, covered over low heat for 2 1/2 to 3 hours. The soup will be very thick.
Fifteen minutes before serving, stir in the kidney beans and tortellini. Raise the heat to cook the tortellini, but stir the soup occasionally to keep it from sticking to the bottom of the pot. Just before serving, stir in the sausage. Ladle the minestrone into shallow pasta bowls and garnish with freshly grated Parmesan cheese.

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Personal Notes:
Personal Notes:
This is a wonderful winter meal. Well worth the effort!




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