Ingredients:1 pound bulk sweet Italian sausage2 cups chopped onion2 cups chopped celery2 to 3 cups diced zucchini3 cloves garlic, minced2 teaspoons garlic salt2 teaspoons dried basil1/2 teaspoon dried oreganoPinch of crushed r ed pepper flakes6 to 8 cups chicken stock1/2 cup dry r ed or white wine (optional)1 can (28 ounces) diced tomatoes20 ounces cheese tortellini1/2 cup grated Parmesan cheese1/2 cup shredded Parmesan cheeseDirections:In large soup pan fry sausage. After a few minutes add onions and celery and cook until veggies start to get soft and sausage is crumbly and no longer pink. Add zucchini and cook for another two minutes. Add garlic and cook for 30 seconds, stirring constantly. Season with garlic salt, basil, oregano and a pinch of red pepper flakes. Stir in 6 cups stock, wine, and tomatoes with juice. Bring to a boil. Turn down heat and add tortellini. Simmer for a few minutes until tortellini is cooked. Stir in grated Parmesan cheese. If soup needs more broth add more chicken stock. Serve soup in bowls with shredded Parmesan cheese on top.
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