1 pound Sweet Italian Sausage, casings removed
1 cup chopped onion
2 large garlic cloves, sliced
5 cups beef stock or beef broth
2 cups chopped tomatoes (about ¾ pound)
1 8-ounce can tomato sauce
1 large zucchini, sliced
1 large carrot, thinly sliced
1 medium green bell pepper, diced
½ cup dry red wine
2 Tbsp. dried basil
2 Tbsp. dried oregano
8 to 10 ounces purchased fresh cheese tortellini
Freshly grated Parmesan cheese
Sauté Italian sausage in a heavy Dutch oven over medium-high heat until cooked through, crumbling with the
back of a spoon, about 10 minutes. Using a slotted spoon, transfer to a large bowl. Pour off all but 1
tablespoon of the drippings from the Dutch oven. Add onion and garlic to the Dutch oven and sauté until
translucent, about 5 minutes. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and
oregano. Bring to a boil and simmer until vegetables are tender, about 40 minutes.
Add tortellini to the soup and cook until tender, about 8 minutes. Season soup with salt and pepper to taste.
Ladle soup into bowls. Sprinkle with Parmesan cheese.
Pairs well with Iron Hub Sangiovese.