Ingredients

The following ingredients have 7 Servings
  • 1 pound Italian sausage (removed from casings)
  • 1 medium onion (choppped)
  • 2 cloves garlic (minced)
  • 1 cup matchstick or sliced carrots
  • 1/2 cup diced green pepper
  • 1/2 cup diced zucchini
  • 14.5 ounces fire roasted tomatoes
  • 14.5 ounces crushed Italian seasoned tomatoes
  • 8 ounces tomato sauce
  • 5 cups beef broth
  • 1/2 cup water
  • 1/2 cup white grape juice
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 teaspoons chopped fresh parsley
  • 20 ounces refrigerated cheese tortellini
  • Freshly grated Parmesan cheese (for serving)

Instruction

  • In a large pot or dutch oven, cook the sausage, onion, and garlic over medium-high heat until the sausage starts to brown.
  • Add the carrots, green pepper, and zucchini, stirring and cooking for another 2-3 minutes until the sausage is no longer pink.
  • Add the crushed tomatoes, tomato sauce, beef broth, water, grape juice, basil, oregano, salt, and pepper, then reduce the heat to medium-low and cover. Simmer for 20-30 minutes until the vegetables are tender.
  • Add the tortellini and simmer for 5-10 minutes, until the pasta is tender.
  • Sprinkle the fresh parsley over the soup and taste and adjust seasoning. Serve with freshly grated Parmesan cheese.