Italian Sausage and Tortellini Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ½ lb. lean sweet Italian Sausage links | |
| 1/2 cups onion | Peeled, washed, and chopped |
| 2 tablespoons oil | |
| 3 tablespoons flour | |
| 4 cups low sodium beef broth | |
| 1 cup water | |
| 2 cups tomato sauce | |
| 1/2 cup carrots | Washed, trimmed and sliced |
| 1/2 teaspoon garlic powder | |
| 2 tablespoons dried basil | |
| ½ teaspoon oregano | |
| 2 tablespoons dried parsley | |
| 1/2 cup zucchini | Washed trimmed and diced |
| 1/2 lb. cheese tortellini | (may use other small pasta shapes for texture modified diets.) |
| 3 tablespoons Parmesan Cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook Italian sausage until brown; drain excess fat and slice thin. | |
| 2 | Sauté onion in oil until tender. | |
| 3 | Stir in flour until bubbly. | |
| 4 | Mix in broth, water and tomato sauce; bring to a boil. | |
| 5 | Reduce heat; Add carrots, garlic powder, basil, oregano, parsley, and zucchini. Reduce heat and simmer for 20 minutes | |
| 6 | Just before serving, add the tortellini, simmer for 10 minutes or until tortellini is fully cooked. Pour into individual bowls and top with Parmesan Cheese. |
Posted in Soup Recipes
