Another dish from the kitchen of Margi Newkirk. This was fantastic, she didn’t think it was BBUFFET worthy, but my taste buds would beg to differ. Here are her comments about this recipe: “This is one those recipes where you just sort of use what is in the fridge and forget the rest and it still always turns out!! Enjoy!!”
1 lb. hamburger (or Italian turkey sausage)
1 large package of refrigerated tortellini
1 C. red wine
1 onion
2 stalks of celery with leaves
1 red or yellow bell pepper
5-6 carrots
2 garlic cloves
4-5 cans of low sodium beef broth (or chicken broth or a combination)
1 can of tomato puree (28 oz.)
1-2 T. sugar
Dried herbs (basil, oregano, thyme, marjoram, some black pepper)
- Brown 1 lb of Italian sausage until it is no longer pink – drain well on paper towels (I used hot Italian turkey sausage but I have also used pork sausage).
- In a large soup pot, saute chopped onion, celery, red or yellow bell peppers, finely chopped carrots and some minced garlic in a little olive oil.
- Add the cooked sausage to the pot. Pour in about a cup of red wine and stir till it is nearly evaporated.
- Add 4-5 cans of low sodium beef broth (or chicken broth or a combination), one 28 oz can of tomato puree (I had a bunch of fresh tomatoes so I just blended those up instead but the canned is great, too), and some dried herbs – basil, oregano, thyme, marjoram, some black pepper, and 1-2 tbsp sugar.
- Let simmer 30-40 minutes until the carrots are tender.
- Bring to a boil and add a large package of refrigerated tortellini.
- Reduce heat and simmer until tortellini is cooked (5-6 minutes).
Sometimes you need to add more broth or water on the second day as the tortellini seems to continue to soak up the liquid.