HEARTY TORTELLINI SOUP

HEARTY TORTELLINI SOUP image

Yield 12 BOWLS

Number Of Ingredients 21

Ingredients

2 TBSP OLIVE OIL
2 CUPS CHOPPED ONIONS
1-1/2 CUPS CHOPPED CELERY
1 CUP CHOPPED CARROTS
2+ CLOVES GARLIC, MINCED
1-1/2 LB GROUND BEEF
1/2 LB ITALIAN SAUSAGE, SALAMI OR PEPPERONI, SLICED
2 CANS 28 OZ EACH UNDRAINED ITALIAN TOMATOES, COARSELY CHOPPED
1 CAN 14 OZ KIDNEY BEANS, DRAINED
8 CUPS BEEF STOCK
2 CUPS CHOPPED CABBAGE
1-1/2 CUPS CUT GREEN BEANS
1 CUP DICED PEELED TURNIP
1 CUP DICED UNPEELED ZUCCHINI
1 TBSP GRANULATED SUGAR
1 TSP EACH DRIED BASIL & OREGANO
1 TSP SALT
2 CUPS PACKED SHREDDED SPINACH
1 CUP DRY RED WINE
1 LB FROZEN OR FRESH CHEESE-FILLED TORTELLINI
1 CUP GRATED PARMESAN CHEESE

Steps:

IN 32 CUP (8L) STOCKPOT, HEAT OIL OVER MEDIUM HEAT. ADD ONIONS, CELERY, CARROTS & GARLIC; COVER AND COOK 5 MINUTES. STIR IN BEEF AND SAUSAGE; COOK FOR ABOUT 5 MINUTES UNTIL BEEF IS NO LONGER PINK. ADD TOMATOES, KIDNEY BEANS, STOCK, CABBAGE, GREEN BEANS, TURNIP, ZUCCHINI, SUGAR, BASIL, OREGANO AND SALT; MIX WELL. BRING TO BOIL; REDUCE HEAT TO LOW AND SIMMER, COVERED, FOR 30 MINUTES. STIR IN SPINACH, WINE AND TORTELLINI; COOK, UNCOVERED, FOR 20 MINUTES OR JUST UNTIL PASTA IS AL DENTE. TASTE AND ADJUST SEASONING IF NECESSARY. LADLE INTO BOWLS AND SPRINKLE WITH PARMESAN CHEESE

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