Italian soup

8 Servings

Ingredients

Quantity Ingredient
5 cups Beef Stock; Homemade Or Prepared
1 cup Dry Red Wine
1 pounds Lean Fresh Turkey Sweet Italian Sausage
1 cup Onion; Chopped
2 Cloves Garlic; Minced
1 cup Carrots; Sliced
1 cup Celery; Chopped
1 Green Bell Pepper; Chopped
2 cups Chopped Tomatoes; Or 16 Oz Canned Tomatoes
8 ounces Tomato Sauce
1 teaspoon Fresh Oregano
Sprig Thyme; Several
8 ounces Tortellini; Spinach-Filled, Note 1
Freshly Chopped Basil; For Garnish
Freshly Chopped Parsley; For Garnish

Directions

In a stock pot, heat stock and wine. Add sausage and simmer for 10 min until sausage is cooked. Remove sausage. Add onion, garlic, carrots, celery, green bell pepper, tomatoes, tomato sauce, oregano and thyme. Cook until vegetables are tender, about 30 min. Slice sausage into think rounds and add to the stock with tortellini. cook an additional 20 min or until tortellini are cooked.

To Serve: Ladle into serving bowls and garnish with basil and parsley and a little cheese.

Quick and Easy: Use frozen packages of chopped onion, carrot, celery and green pepper.

Serves: 8

According to book (per serving): Cal 250; Total Fat 4g; Sat Fat <1g; Sod 637mg; CFF 13%

This was very good.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Recipe by: Dr Art Ulene's Low-Fat Cookbook Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Nov 11, 1998, converted by MM_Buster v2.0l.

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