This soup will hit the spot on cold winter days.
1 package (1 pound) Dierbergs bulk Italian pork sausage
2 cups shredded carrot
1 cup chopped onion
1 large green bell pepper, quartered, seeded, and chopped
4 cups water
2 cans (14 ounces each) beef broth
1 can (15.5 ounces) Dierbergs kidney beans, rinsed and drained
1 teaspoon Italian herb seasoning
2 cups (1/2 of 16-ounce package) Dierbergs frozen cheese tortellini
Dierbergs grated parmesan cheese
Heat large saucepan or Dutch oven over medium-high heat. Crumble sausage into pan; cook stirring occasionally until sausage is browned, about 5 to 6 minutes. Drain off any fat. Add carrot, onion, and bell pepper; cook stirring occasionally until vegetables are tender, about 3 minutes. Add water, broth, beans, and seasoning; bring to a boil. Add tortellini; return to a boil. Reduce heat and simmer until pasta is tender, about 5 minutes. Ladle into serving bowls and garnish with parmesan.
Makes 8 servings
Servings: Per servingCalories: