Italian Sausage Tortellini Soup
This recipe was very good. I modified the recipe by using about three ounces of the sausage, about four cups of beef broth, 1-1/3 cups of water, and threw everything in at the same time--all the veggies, liquids, and herbs minus the parsley and tortellini. However, because I used a cup less beef broth than was called for in the recipe, the soup didn't have as much body and needed about 1/8 teaspoon of salt. The next ime I make this soup, I'll definitely cook the tortellini pasta separately, as it was dried, and throw it in about five or ten minutes before serving.
In spite fo the fact I didn't follow the method to the letter, it turned out great and would make a superb main dish.
1 user found this review helpful
Oct. 12, 2012