Good soup for cold day.
Ingredients
- ½ pounds Italian sausage: 1 piece
- onion: 1 cup (chopped)
- garlic: 2 clove (minced)
- low-sodium chicken broth: 6 cups
- whole peeled tomatoes: 1 can (16 ounce can, cut into pieces)
- carrots: 2 cups (thinly sliced)
- celery: 1 cup (thinly sliced)
- ketchup: 1 cup
- dry red wine: 0.75 cup
- refrigerated cheese tortellini: 1 pack (9 ounce pack)
- zucchini: 2 cups (thinly sliced)
- Parmesan cheese: 0.25 cup (to taste, grated)
Metric Conversion
Stages of cooking
-
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.
