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Italian Tortellini Soup




Source of Recipe


Bon Appétit, August 1987






List of Ingredients



• Four 14-1/2-ounce cans beef broth
  
• 7 cups water
  
• 1 lb. sweet Italian sausage, cut into 1/2-inch pieces
  
• One 9-ounce box tortellini
  
• One 9-ounce box spinach tortellini
  
• 1/2 lb. cabbage, shredded
  
• 1 small green bell pepper, cored, diced
  
• 1 medium zucchini, sliced
  
• 1 small red onion, chopped
  
• 1 medium tomato, diced
  
• 1 Tbsp chopped fresh basil
  
• Salt and freshly ground pepper
  
• Freshly grated Parmesan cheese
  






Instructions



1. Combine beef broth, water, Italian sausage, all tortellini, cabbage, bell pepper, zucchini, onion, tomato and basil in large pot. Season with salt and pepper. Bring to a slow boil over medium-high heat, reduce heat and simmer until vegetables are tender, about 15 minutes.
   
   Ladle soup into bowls and pass grated Parmesan separately.