Sunday Souper

by Jill
(Chicago, IL)

There are so many Sundays that pass by and I find myself longing for the old days when I experienced a traditional family sit down supper. Living away from my family in the big city, I was desperate to find away to combine healthy fresh ingredients and cook for two instead of twenty!

Soup was my answer! Hearty, warm, filling and freezes well; a meal times twelve! Rich in protein, veggies and yummy pasta, this soup has become my new Sunday tradition. Serve with a hot loaf of Italian bread and you are set for Monday...


  • 1 pound Italian sausage (can use links or ground. Whatever you prefer or have left over)
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 5 cups beef broth
  • 1/2 cup water
  • 1/2 cup red cooking wine
  • 2 (14.5 ounce) cans Italian diced tomatoes
  • 1 cup thinly sliced or diced carrots
  • 1/2 tablespoon packed fresh basil leaves
  • 1/2 teaspoon dried oregano
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups green beans
  • 8 ounces fresh tortellini pasta
  • 3 tablespoons chopped fresh parsley


  • In a large pot, brown sausage. Remove sausage and drain.
  • Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
  • Skim fat from the soup. Stir in beans and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving. Serve with warm garlic bread.

    *Just be aware that if you save this soup for leftovers the pasta tends to drink up the broth so the result is a really thick soup if you eat it the next day.

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