Sausage and Tortellini Soup

This phenomenal soup recipe gives your mouth an exquisite variety of textures and flavors. Cheese tortellini is added to a delicate beef consommé. A blend of veggies, herbs and spices only add to the mouth-watering appeal of this dish. Once you add the Johnsonville Smoked Sausage, this soup goes from heavenly to absolutely divine.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1 (13 1/2ounce) package  Johnsonville Three Cheese Sausage or Smoked Sausage
• 1  medium onion, chopped
• 1  cup  diced carrot
• 3  garlic cloves, minced
• 2  tablespoons olive oil
• 1 (28 ounce) can diced tomatoes
• 3 (10 1/2ounce) cans  beef consomme
• 1 1⁄2 cups water
• 3  teaspoons  chopped fresh parsley
• 1  teaspoon dried basil
• 1  bay leaf
• 1  medium zucchini, diced
• 1 (9 ounce) package  refrigerated cheese tortellini
•  grated parmesan cheese

Directions

1. On a cutting board, cut sausage links lengthwise into fourths, and then dice; set aside.
2. In a soup kettle or Dutch oven, sauté onions, carrots and garlic in oil until tender, about 5 minutes.
3. Add sausage, cook and stir for 2 minutes.
4. Stir in tomatoes, consommé, water, parsley, basil and bay leaf.
5. Bring to a boil; reduce heat.
6. Cover and simmer for 20 minutes.
7. Add zucchini and tortellini; simmer 10 minutes longer or until pasta is tender.
8. Discard bay leaf.
9. Ladle into serving bowls and sprinkle with Parmesan cheese, if desired.