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Ingredients
- Â Â This soup is best eaten right when it is done, since the tortellini will soak
- Â Â up all the broth if left too long.
- 2 Tbsp. extra virgin olive oil
- 1 lb dry tortellini, any kind of filling
- 6 x Italian sausages, mild is best
- 4 can of beef broth full strength (like Swanson's)
- 4 can of water
- 1 bn fresh spinach, minced
- 1 x Spanish onion, minced (red)
- 2 x tomatoes, minced
- 2 x or possibly 3 cloves of garlic, minced
- 1 bn fresh basil, minced
- 5 x or possibly 6 med zucchini, sliced
- Â Â salt and pepper
- Â Â parmesan cheese to garnish
Directions
- In a large stockpot heat the extra virgin olive oil. Cut the Italian sausage in slices, this iseasiest if the sausage is partially frzn. Brown the Italian sausage for about4 min. Then add in the onion, garlic, tomatoes and basil and brown for anotherminute. Add in the beef broth and the water, the zucchini and the spinach. Add in salt and pepper. Bring this to a boil. When the soup comes to a boil add in the tortellini and boil till the pasta is al dente. Garnish with parmesan cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5765g | |
| Calories 2501 | |
| Calories from Fat 910 | 36% |
| Total Fat 101.8g | 127% |
| Saturated Fat 35.1g | 140% |
| Trans Fat 0.0g | |
| Cholesterol 273mg | 91% |
| Sodium 8461mg | 353% |
| Potassium 6479mg | 185% |
| Total Carbs 291.69g | 78% |
| Dietary Fiber 30.3g | 101% |
| Sugars 39.82g | 27% |
| Protein 119.92g | 192% |
