Ingredients

The following ingredients have 8 Servings
  • 1 lb. Italian sausage, (may sub lean ground beef/turkey - see notes)
  • 1/2 large yellow onion (chopped)
  • 3 medium size carrots (thinly sliced (1 1/2 cups))
  • 4-6 garlic cloves (minced)
  • 1/8-1/4 teaspoon red pepper flakes
  • 1 14.5 oz. can fire roasted diced tomatoes, (with juices)
  • 1 28 oz. can crushed tomatoes (no salt/seasonings added)
  • 7 cups low sodium beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small zucchini, sliced and quartered ((1 1/2 cups))
  • 12 oz. refrigerated uncooked cheese tortellini

Instruction

  • Heat a large soup pot/Dutch oven over medium high heat. Add sausage and onions and cook for 3 minutes, while breaking up sausage. Add carrots, garlic and red pepper flakes and sauté an additional 2 minutes or until meat is cooked through.
  • Add all remaining soup ingredients EXCEPT tortellini and zucchini.
  • Cover with a lid and bring to a boil. Once soup is boiling, uncover, stir and reduce the heat slightly to avoid splattering. Simmer uncovered for 20-25 minutes or until the carrots are tender.
  • Add tortellini and zucchini and bring to a simmer for 5 minutes or until tortellini is tender.
  • Garnish individual servings with freshly grated Parmesan and mozzarella cheese.