Baked Tortellini Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 680.38 g Italian sausages
- 236.59 ml chopped onion
- 4.92 ml garlic, minced
- 1.23 ml ground black pepper
- 946.36 ml beef broth
- 473.18 ml water
- 7.39 ml italian seasoning
- 354.88 ml peeled and thinly sliced carrots
- 453.59 g can whole tomatoes
- 425.24 g can kidney beans, drained and rinsed (can use butter beans)
- 170.09 g can pitted sliced ripe olives, drained
- 473.18 ml diced zucchini
- 453.59 g tri-color cheese tortellini, cooked al dente and drained
- garnish with grated parmesan cheese
- serve with garlic or regular French bread
directions
- Preheat oven to400 degrees.
- In roasting pan, combine sausage, onion, garlic and pepper. Add olive oil and toss to coat.
- Roast, uncovered, stirring occasionally, 20-30 minutes until sausage is browned.
- Remove from oven and reduce oven temperature to 325 degrees.
- Drain grease from sausage and cut into ¼ in slices.
- Return to roasting pan. Add beef broth, water, Italian seasoning, and carrots.
- Cover and return to oven. Bake 30 minutes, until sausage is tender. Remove from oven.
- Stir in tomatoes with juice, beans, olives, and zucchini. Bake 15-20 minutes.
- Add tortellini and bake 5 minutes longer.
- Garnish with parmesan cheese.
- The soup may also be prepared entirely on the stove.
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