ZUCCHINI SAUSAGE TORTELLINI SOUP

Zucchini Sausage Tortellini Soup image

Provided by Janie Tunstall @NightSpirit

Number Of Ingredients 21

1 tablespoon(s) olive oil
1 1/2 pound(s) sweet italian sausage
1 large onion chopped
1 cup(s) celery chopped
1 cup(s) carrots, chopped
1 large red bell pepper chopped
2 tablespoon(s) minced garlic
1 pinch(es) crushed red pepper flakes
1/4 cup(s) tomato paste
10 medium fresh roma tomatoes or 2 large ripe slicing tomatoes chopped
2 pound(s) zucchini cut in bite sized pieces
1 teaspoon(s) kosher salt
1/2 teaspoon(s) ground black pepper
2 quart(s) good chicken stock
1 cup(s) grated parmesean cheese plus more for serving
2 tablespoon(s) dried basil
1 tablespoon(s) oregano, dried
3 tablespoon(s) chopped parsley
1 teaspoon(s) marjoram, dried
1 can(s) cannellini beans
1 pound(s) frozen tortellini

Steps:

In a large soup pot or large Dutch oven, place olive oil over medium high heat and once hot, add sausage meat. Break up meat while it cooks.
Once the meat has browned, add onion, celery, carrots and bell pepper and sauté for four minutes.
Move the vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to center and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, broth, Parmesan cheese and Parmesan rinds along with fresh basil and fresh oregano and stir to combine. Bring to a medium simmer and cook just long enough until the vegetables are tender, about 10-15 minutes.
Add frozen Tortellini and simmer for 5 mins , stir carefully so as to not break up tortellini. Remove from heat and remove and discard the Parmesan rinds. Serve immediately with additional Parmesan cheese and hot garlic bread on the side.