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This recipe for ITALIAN SAUSAGE SOUP, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Stevens


1 lb sweet sausage
1 c coarsely chopped onions
2 galic cloves sliced
5 c beef broth
1/2c water
1/2 c dry red wine
2 c (4 med) chopped seeded, peeled tomatoes
1 c thinly sliced carrots
1/2 tsp basil
1/2 tsp oregano
8 oz can tomato sauce
1 1/2 c sliced zucchini
8 oz (2cups) fresh or frozen meat or cheese filled tortellini
3 tbsp chopped fresh parsley
1 med gredd pepper, cut into 1/2 inch pieces
Grated parmesan cheese ( fresh)

If sausage comes in casing, remove casing. In 5 quart dutch oven, brown sausage. Remove sausafe and drain, reserving 1 tbsp of drippings in dutch oven. Saute onions and garlic in drippings until onions are tender.
Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage.
Bring to a boil. Reduce heat: simmer uncovered for 30 minutes.
Skim fat from soup. Stir in zucchini, tortellini, parsely and green pepper.
Simmer coverd an additional 35 to 40 min or until tortellini are tender.
Sprinkle Parmesan cheese on top of each serving.

Personal Notes:
Personal Notes:
From Sherry Stevens




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