About this recipe:This soup is satisfying and perfect for the winter months. Sausagemeat is simmered with tomatoes, carrots, courgettes, pepper and tortellini in a tomato soup base. Serve with garlic bread, if desired.
450g spicy Italian sausages, casings removed
160g chopped onion
2 large cloves garlic, finely chopped
125ml dry red wine
1.2 litres beef broth
360g chopped tomato
110g grated carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
185g sliced courgette
1 green pepper, chopped
3 tablespoons chopped fresh parsley
250g fresh tortellini
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Heat a large frying pan over medium-high heat and stir in the sausagemeat, onion and garlic. Cook and stir until the sausagemeat is crumbly and lightly browned. Drain and discard any excess fat.
Stir in the red wine, beef stock and 250ml water. Add tomato, carrots, passata, basil, oregano and bay leaf. Bring to the boil, then reduce heat to medium-low and simmer for 30 minutes.
Stir in the courgette, pepper and parsley. Continue simmering for 45 minutes more. Pour in the remaining 250ml water. Increase heat to medium-high and bring to the boil.
Stir in the tortellini. Cook until tender, 2 to 3 minutes. Discard bay leaf before serving.
Alternative cooking methods
To cook in a slow cooker: Brown sausagemeat and onion, add all ingredients (except 250ml water, courgette and tortellini) to crock pot then cook on high 4 hours or low 6-8 hours. Add courgette about 1 hour prior to serving. Add tortellini 5 minutes before serving.