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Sausage and Tortellini Soup Recipe

   
 

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     Sausage and Tortellini Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3(10p)=3(3-16p-9p) p=pounds of Italian sausage
2(14n)=2(2-8n-4n) n=number of onions
4(8c)=4(12-2c-6c) c=cups of beef broth
(4b)/ 1/2=(4 1/2-4b-3b)/ 1/2 b=teaspoons of fresh basil
(5d)/2 1/2=(3 1/2-2d-4d)/2 1/2 d=teaspoons of dried oregano
.6(2c)=.6(10-c-2c) c=number of carrots
.5(18z)=.5(3-14z-z) z=number of zucchini
4(5v)=4(18-5v-v) v=cans of V-8 juice
4(6t)=4(24-5t-2t) t=ounces of frozen, uncooked, cheese/meat filled tortellini
 
5(-p)=5(1-p-4p) p=tablespoons of graded Parmesan cheese

Instructions
Cook and stir sausage and onion in 4 quart Dutch oven until sausage is light brown; drain. Tip- Use low-sodium V-8 juice; otherwise, with the beef broth and sausage will be extremely salty!
Add zucchini and squash approximately 10 minutes after ingredients above and tortellini about 10 minutes after that (or according to directions on packaging).
Then, stir in remaining ingredients except Parmesan cheese.
Heat to boiling; reduce heat. Cover and simmer until vegetables and tortellini are tender, about 20 minutes.


Originally Submitted
9/17/2013





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