Italian Tortellini Soup by RickMach

4 cans (14 1/2 oz. each) Italian-style stewed tomatoes, coarsely chopped, plus liquid
2 cans (14 1/2 oz. each) low-salt beef broth
2 Tbls. fresh chopped (or 1 1/2 tsp dry) basil
1/2 tsp freshly ground pepper
1 medium zucchini, halved and thinly sliced
3/4 lb. green beans, smapped and cut into thirds
3/4 lb. Italian sausage, casings removed, crumbled, browned, and drained
1 package Tortellini with cheese
freshly grated Parmesan cheese

Combine tomatoes plus liquid, broth, basil, and pepper in a Dutch oven. Bring to a boil. Reduce heat to low. Add zucchini, green beans, sausage, and tortellini. Cook 10-15 minutes or until tortellini is tender. Serve with grated parmesan cheese.

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-- RickMach - 04 Mar 2005
Topic revision: r4 - 2019/12/27, RickMach
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