Italian Sausage Soup
- 1 Tbsp olive oil
- 1/2 pound(s) cremini mushroom(s), fresh, thinly sliced
- 1 medium uncooked onion(s), chopped
- 1 medium uncooked carrot(s), chopped
- 2 clove(s), medium garlic clove(s), minced
- 1 pound(s) uncooked turkey sausage(s), sweet Italian variety, crumbled
- 4 cup(s) reduced-sodium chicken broth
- 14 1/2 oz canned diced tomatoes, no-salt added variety
- 8 oz canned tomato sauce
- 1 medium uncooked zucchini, cubed
- 1 medium yellow summer squash, cubed
- 1/4 pound(s) uncooked string beans, fresh, cut into 11/2-inch pieces
- 1 oz frozen cheese tortellini without sauce
- 3 Tbsp basil, fresh, minced
- 2 Tbsp grated Parmesan cheese
- 1/2 tsp black pepper, freshly ground
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the mushrooms, onion, carrot, and garlic. Cook, stirring frequently, until the vegetables are tender, about 10 minutes. Add the sausage and cook, breaking up the sausage with a wooden spoon, until browned, about 8 minutes. Add the broth, tomatoes, and tomato sauce; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 10 minutes.
- Stir in the zucchini, yellow squash, green beans, and tortellini; return to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the vegetables and tortellini are tender, about 8 minutes. Remove from the heat; stir in the basil, Parmesan cheese, and pepper. Yields generous 1 1/2 cups per serving.
It will keep in the refrigerator for up to two days or in the freezer for up to three months. You can use hot or smoked turkey sausage instead of the sweet sausage if you prefer.