Thursday, April 29, 2010

Tortellini Stew with Red Wine

Open a bottle of red and get ready to make a
hearty and delicious stew!

This is what we had last night along with some
herbed biscuits for dipping. 
Don't worry about leftovers.  This soup freezes really well!

1 pound sausage (or veggie protein crumbles)
3/4c. chopped onion
1c.sliced carrots
1 cup sliced celery
5 c. vegetable broth
1/2c. red wine
1 (14.5 oz.) can Italian seasoned diced tomatoes, with liquid
1c. ketchup
1 1/2 tsp. Italian seasoning
2 cloves garlic, minced
1 cup zucchini, sliced
1 pound fresh tortellini pasta
1 red bell pepper, diced
1/4 cup chopped parsley
salt and pepper to taste
grated Parmesan cheese, to taste

Brown sausage in Dutch oven; drain off fat.  Add onions and saute until tender. Add carrots, celery, vegetable broth, red wine, tomatoes, ketchup, Italian seasoning, and garlic.
Bring to a boil and simmer, uncovered, for 30 minutes.

Meanwhile, in a separate pan, prepare tortellini according to package directions; drain and set aside.
 
Stir in the zucchini, tortellini, red bell pepper, and parsley.  Simmer, covered, for about 25-30.
Season with salt and pepper. Sprinkle with parmesan cheese
prior to serving.
Pour yourself some red wine and enjoy!
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