"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tortellini Soup Recipe

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This recipe for Tortellini Soup, by , is from Book Club Moms of Walnut Creek Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kara Navolio


1 lb. Italian Sausage
1 cup chopped onion
2 garlic cloves, minced
5 cups beef broth
1/2 cup water
1/2 cup dry red wine
2 cups chopped tomatoes
3 tbsp. chopped fresh parsley
1 medium green bell pepper, chopped
1 cup thinly sliced carrots (about 3)
1/2 tsp basil leaves
1/2 tsp oregano leaves
8 ounce can tomato sauce
1 1/2 cup sliced zucchini
8 ounces (2 cups) frozen cheese tortellini
Grated parmesan cheese
Sourdough bread

1. Remove casing from Italian sausage (or squeeze out) and brown sausage in a dutch oven or large soup pot. Reserve 1 tbsp of the drippings.
2. Sauté onion and garlic in reserved drippings.
3. Add broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage to onions and garlic. Bring to a boil. Reduce heat and simmer for 30 minutes, uncovered.
4. Stir in zucchini, tortellini, green bell pepper and parsley. Simmer covered an additional 15 minutes until tortellini are tender.
5. Sprinkle parmesan cheese on top.
6. Serve with sourdough bread.

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