This recipe makes a huge pot of soup and doesn't take all day. I like making hearty soups in the winter time, and in addition to being delicious, this soup freezes well. If you like vegetables, add more to make it a little more veggie-forward. I like to think that makes it a little more healthful, too.
NOTE: If freezing servings, you may want to add pasta of your choice when reheating, otherwise the pasta can overcook.
1 lb. sweet or hot Italian sausage to taste
1 medium onion, diced
3 cloves garlic, diced
Pinch red pepper flakes (optional)
4-5 cups broth - 1/2 beef, 1/2 chicken
1 15 oz.can tomato sauce
4 carrots, peeled and chopped
1 green pepper, chopped
1 red pepper, chopped (optional)
1 15 oz. can sliced mushrooms (I use fresh)
3 stalks celery, sliced
1 28 oz. can diced tomatoes
2 tsp white sugar (optional)
1 tbsp parsley
1 tbsp oregano
1 bay leaf
1 pkg. tortellini or pasta of your choice
1. Brown sausage, onions, and garlic with red pepper flakes until meat is no longer pink.
2. Add the rest of the ingredients, except tortellini, and bring to a simmer. Cook until veggies are tender.
3. Add tortellini and cook until done. Add salt and pepper to taste.
4. Serve with fresh parmesan.