Italian Sausage Cheese Tortellini Minestrone Recipes

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Return to a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or until pasta is tender. Serve with cheese.

Steps:

• Cook the sausage links in a large soup pot over medium-low heat. After 4-5 minutes turn the sausages, add 1/4 cup water, cover and cook for another 8-10 minutes or until cooked through. Transfer the sausages to a cutting board and allow to cool before coin slicing.
• Over medium heat, add olive oil to the same large soup pot. Cook the garlic, carrots and onion until wilted, stirring occasionally. Add the cabbage, zucchini, potato, both stocks and tomato paste. Bring to a boil. Reduce the heat and add 2 tablespoons of the parsley, oregano, basil, pepper and salt to taste. Simmer uncovered over medium heat for about 15 minutes.
• Add the sausage, beans, tomatoes, and pasta, simmer until the pasta is done (about 8 minutes). Serve with a sprinkling of fresh parsley and grated parmesan cheese.

Steps:

• In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
• Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
• Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
• Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

Steps:

• In a Dutch oven or large saucepan, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomatoes, carrots, celery, ketchup and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender., Add the zucchini and green pepper; cook 5-7 minutes longer or until green pepper is tender. Stir in tortellini and parsley. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until tortellini is tender. Sprinkle with cheese just before serving.

Steps:

• Brown Italian turkey sausage, onion, and garlic until meat is cooked through and no longer pink.
• Drain meat well.
• Add the beef broth, undrained tomatoes, carrots, celery, ketchup, and Italian Seasoning.
• Bring to a boil.
• Reduce heat and simmer for 20 minutes until vegetables are tender.
• Add zucchini, green pepper and (canned beans or peas, if using) and cook for 5 minutes more.
• Stir in tortellini and Italian parsley.
• Cook until tortellini is tender (5-7 minutes).
• Salt and pepper to taste.
• Serve and ENJOY!

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.
• Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling. Reduce heat to medium-low; cover and cook 7 to 8 minutes, stirring occasionally.
• Stir in macaroni, zucchini and frozen green beans. Heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.

Steps:

• In soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.
• Stir in the carrots, celery, leek and garlic; cook for 3 minutes.
• Add zucchini and green beans; cook 2 minutes longer.
• Stir in broth, tomatoes, cabbage, basil, oregano and pepper.
• Bring to a boil.
• Reduce heat; cover, simmer for 45 minutes.
• Return to a boil, stir in garbanzo beans, pasta and parsley.
• Cook for 6-9 minutes or until the pasta is tender.
• Serve with Parmesan cheese.