| | Directions | | Fry sausage, breaking in to small pieces. Meanwhile, cook onion and garlic in oil in dutch oven until tender, about 6 minutes. Add broth, picante sauce, stewed tomatoes and basil bring to boil. Stir in tortellini. Simmer uncovered for 15 minutes, stir in green pepper and sausage, and continue to simmer 3-4 minutes or until tortellini is tender. Ladle into soup bowls and sprinkle with cheese. I usually double the recipe. |
|
|
| Ingredients | | - |  | 1 Ib. Italian sausage |
| - | | 1 onion chopped |
| - | | 2 cloves garlic, minced |
| - | | 1 tablespoon olive oil |
| - | | 3 cans beef broth (14 ounce can) |
| - | | 1 - 16 ounce can stewed tomatoes (I use the ones that have basil and other herbs inch it) |
| - | | 2/3 cup picante sauce |
| - | | 1 teaspoon basil leaves, crushed |
| - | | 1 - 7 ounce pkg cheese filled tortellini (I use the 3 cheese ones) |
| - | | 1 green pepper |
| - | | 1 cup freshly grated Parmesan cheese |
| |
| |
