Tuesday, August 9, 2011

Italian Sausage Soup with Tortellini


The Italian Parade continues today with Italian Sausage Soup with Tortellini from Allrecipes.com.  I love soup and live on it during the fall and winter when it can cook all day on the stove and make the house smell amazing.  It was the fresh ingredients that caught my eye on this recipe and the flavor did not disappoint.   I will make this again and again and again.  Very economical as well.  $17.21 for the recipe and $2.15 per serving, 8 servings.  The fresh tortellini was the most expensive ingredient and I used 1/6 of the cost of the wine to calculate cost per serving.  I served the rest for sipping.

  • 1 pound sweet Italian sausage @ $2.79  
  • 1 cup chopped onion @ $0.66
  • 2 cloves garlic, minced @ $0.10 
  • 5 cups beef broth @ $3.20
  • 1/2 cup water
  • 1/2 cup red wine @ $12.99/6 = $2.17
  • 4 large tomatoes @ $2.60
  • 1 cup thinly sliced carrots @ $0.47
  • 1/2 tablespoon packed fresh basil leaves
  • 1/2 teaspoon dried oregano
  • 1 (8 ounce) can tomato sauce @ $0.39
  • 1 1/2 cups sliced zucchini @ $0.95
  • 8 ounces fresh tortellini pasta @ $3.88
  • 3 tablespoons chopped fresh parsley (I used dried)

  • Remove sausage casing and brown in a large soup pot.

  • While sausage is cooking, prepare tomatoes.  Cut a small X in the bottom of each tomato.  Drop into boiling water for 30 seconds.  Remove with a slotted spoon into bowl of cold water and ice.  Peel tomato skins, cut in half, and squeeze liquid and seeds from tomatoes.  Dice and set aside.

  • Saute onions in the sausage dripping adding garlic at the end so it doesn't brown and get bitter. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.  Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. 8 big servings.

Can you see all those herbs?  Looks like a lot, but it's not overwhelming at all.  And the color of the broth is amazing.  So good.  Very evenly flavored with no one ingredient taking over the taste.

Sprinkle with Parmesan like we did and it's perfect.

As an aside, it has always frustrated me when recipes call for wine but are completely nonspecific.  White or Red are the only guides they provide.  I chose the "red" for this recipe because it was Italian and described as  dry.  I got lucky and picked a wine that worked great in the recipe and tasted just as good in the glass.  I picked up this Rubizzo Sangiovese in the Italian section of wines at HEB.