Last week I made the first pot of soup for the season and shared a photo on Instagram. I got a few requests for the recipe, so here you go!
My favorite thing about the recipe is the base. It is a good, hearty beef broth base that you can add to or take away from and it’s still good. Below the original recipe are ways I have varied this recipe, and all ways are very good.
I can’t take credit for this soup, nor finding it. My friend Allison made it a few years ago and told me about it, and it’s since then become a cold-weather favorite. It should be known a lot of my favorite recipes come from her, so basically, if you see a recipe on Allison’s blog, chances are it’s a winner.
That said — here’s the recipe, originally found on the Culinary Couple.
- 1/2 lb. sweet Italian sausage
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 5 cups beef broth
- 1/3 cup water
- 1/2 cup red wine
- 4 tomatoes, chopped, or 1 can whole tomatoes
- 1 cup carrots
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 cup tomato sauce
- 1 zucchini, chopped
- 8 oz. cheese tortellini
- 1 package or 1 bag fresh spinach
- 1 tablespoon parsley
- Parmesan cheese
- In large pot, cook sausage ~5 minutes. Remove meat and set aside.
- Add onion and garlic. Saute.
- Add broth, water, wine, tomatoes, herbs, vegetables (except zucchini and spinach), and sausage. Bring to boil. Reduce heat and simmer uncovered ~30 minutes.
- Add zucchini, spinach, and tortellini. Simmer ~25 minutes.
- Ladle into bowls, sprinkle with Parmesan, and serve with crusty bread.
– Omit the sausage and replace cheese tortellini with sausage-stuffed tortellini
– Replace the zucchini with butternut squash in the winter
– Omit tortellini (for gluten free folks) and replace it with cooked quinoa
I’m sure there are many other possible variations and it would still be delicious. Enjoy!