Italian Sausage & Cheese Tortellini Soup
1 cup chopped carrots
1 cup chopped celery
1 medium sweet onion chopped
1 15.5 oz can light red kidney beans
1 15.5 oz can dark red kidney beans
1 15.5 oz can cannellini beans
2 15.5 oz cans of diced tomatoes (basil, onion, garlic)
1 lb of sweet italian sausage ( bulk or link with the casings removed)
1 pkg frozen cheese tortellini
42 oz beef broth
1 Tlbs of chopped fresh parsley (flatleaf)
Salt & pepper
Saute carrot, celery, and onion in a dutch oven until tender (about 10 minutes). Add the parsley and saute for another 5 minutes. Add beans, tomatoes, and broth. Bring to a boil and simmer for 20 minutes. Add the tortellini and cook for another 10 - 15 minutes. Season with salt and pepper. If I have parmesan cheese on hand I will add a couple of tablespoons at this point.
This is a family favorite. The recipe has been adapted by combining two recipes. One from Paula Deen and one from Taste of The South.
1 cup chopped carrots
1 cup chopped celery
1 medium sweet onion chopped
1 15.5 oz can light red kidney beans
1 15.5 oz can dark red kidney beans
1 15.5 oz can cannellini beans
2 15.5 oz cans of diced tomatoes (basil, onion, garlic)
1 lb of sweet italian sausage ( bulk or link with the casings removed)
1 pkg frozen cheese tortellini
42 oz beef broth
1 Tlbs of chopped fresh parsley (flatleaf)
Salt & pepper
Saute carrot, celery, and onion in a dutch oven until tender (about 10 minutes). Add the parsley and saute for another 5 minutes. Add beans, tomatoes, and broth. Bring to a boil and simmer for 20 minutes. Add the tortellini and cook for another 10 - 15 minutes. Season with salt and pepper. If I have parmesan cheese on hand I will add a couple of tablespoons at this point.
This is a family favorite. The recipe has been adapted by combining two recipes. One from Paula Deen and one from Taste of The South.