One of my online quilting friends, Gina, poste this recipe for Italian Sausage Soup back in 2007. I made it and loved it and asked Gina for permission to post it on my blog. She said that was fine but at the time, I posted it on a blog I no longer maintain and the recipe is gone but it’s such a great recipe, I wanted to share it here again.
The picture is from an old post. I don’t have the Christmas placemats out in June.
Sadly, Gina has passed away but I think of her every time I make this recipe.
Gina's Italian Sausage Soup
- 1 lb. Italian sausage Gina recommended sweet; we use hot.
- 1 T olive oil
- 1 large onion chopped
- 4 cloves garlic chopped
- 1 cup mushrooms sliced
- 6 cups beef broth
- 2 cups Roma tomatoes chopped
- 1 can tomato sauce
- 1 med. zucchini sliced
- 1 lb baby spinach we use kale
- 1 large carrot sliced
- 1/2 cup dry red wine
- 2 T oregano
- 2 T basil
- 1-1/2 cups cheese tortellini
- Parmesan cheese, freshly shave
Remove Casings from sausage. Sauté Italian sausage in heavy pot over medium-high heat until cooked through, breaking up sausage. Simmer about 10 minutes. Using a slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon fat from the pan. Add olive oil, onion, mushrooms and garlic to pan and sauté until tender & aromatic. Add wine and scrap the bottom of the pot. Reduce for about 2 minutes. Return sausage to pot. Add beef broth, tomatoes, tomato sauce, zucchini, carrot, spinach, basil and oregano. Simmer until vegetables are tender, 25 minutes. Add tortellini to soup and cook until tender. Season soup with salt and pepper, to taste. Sprinkle with grated Parmesan cheese in individual bowls and garlic bread.
This is something I make more in the winter than summer but Vince asked for this and Italian Sausage, Potato, Kale soup this week. I’ll fix the latter this week and make Gina’s recipe next week . . since I need more ingredients to make it.