Recipe + Vintage Apron: Tortellini Soup

It has been quite a cool, cloudy, dreary day, so I decided some red wine, a colorful vintage apron, and some warm soup would brighten my spirits. I love this tortellini soup recipe, it tastes rich, but has so many vegetables in it, that it is actually quite light. It also makes enough for a weekend of leftovers.

1/2 pound sweet or spicy crumbled Italian turkey sausage (about three links with casings removed)
3 cloves minced garlic
1 cup shredded carrots
4 tomatoes, seeded, and chopped
2 zucchini, 1 yellow, 1 green
2 cups finely chopped spinach
1 10 oz can tomato sauce
1/2 cup red wine
6 cups beef broth
Handful fresh basil, chopped
Dried oregano to taste
Frozen cheese tortellini
Parmesan cheese for garnish

Crumble sausage into pot, cooking until it is no longer pink. Add garlic, stirring for about a minute. Stir in vegetables, cooking until crisp-tender. Add spinach and cook until wilted, then add wine, tomato sauce, beef broth, oregano, and basil, and bring pot to a boil. Turn the heat down and let simmer for about 30 minutes. Add desired amount of tortellini to each bowl, then pour hot soup over them, letting sit for about 3-5 minutes, or until tortellini is al dente. Garnish with more basil and parmesan cheese. It's great with a glass of the red wine you used in the soup!


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