Tortellini Soup

Tortellini Soup

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1 pound sweet or hot Italian sausage, casings removed
1 1/2 cups onion, finely diced
1 1/2 cups celery, finely diced
1 teaspoon garlic salt
Pinch or crushed red pepper flakes
2 to 3 cloves garlic, minced
6 to 8 cups chicken stock
1/2 cup dry red or white wine (optional)
1 can (28 ounces) diced tomatoes
2 teaspoons dried basil
1/2 teaspoon dried oregano
2 cups zucchini, diced
1 cup yellow summer squash, diced
20 ounces cheese tortellini
1/2 cup grated parmesan cheese
Fresh shredded parmesan cheese

In a large soup pan, fry sausage with onions and celery until sausage is crumbly and no longer pink. Add zucchini and summer squash and cook for another few minutes. Add garlic and cook for 30 seconds, stirring constantly. Season with garlic salt and a pinch of red pepper flakes. Stir in 6 cups stock, wine, tomatoes with juice, basil and oregano. Bring to a boil. Reduce heat and simmer uncovered for a few minutes. Add tortellini and cook for another five minutes. Stir in grated parmesan cheese. If soup needs more broth add more chicken stock. Serve soup in bowls with shredded parmesan cheese on top.

Rating: 5
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