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Chuckie's Tortellini and Sausage Stew

Chuckie’s Tortellini and Sausage Stew
13 votes, 4.85 avg. rating (95% score)
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Yield: 6 to 8 servings

An outstanding Tortellini and Sausage Stew that's perfect for those nights when every member of the family needs to eat at a different time -- it makes a lot, can be reheated over and over, and gets even better each time. The contributor says she got the recipe from a friend, Chuckie, "who learned in his bachelor days how to impress the ladies with a few culinary delights handed down from his mom." Anyone who wants to make an impression on a member of the opposite sex should have a few recipes as good as this one.

Ingredients:

  • 1 pound sweet or hot Italian sausage (turkey sausage may be used)
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 10 cups beef broth or stock
  • 1/2 cup water
  • 1 cup dry red wine
  • 2 cans (28 ounces each) peeled tomatoes, chopped
  • 1 can (8 ounces) tomato sauce
  • 1 cup thinly sliced carrots
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons dried basil
  • 2 small zucchini, sliced
  • 1 green bell pepper, chopped
  • 2 cups dry tortellini pasta
  • 3 tablespoons dried parsley

Instructions:

Remove the casings from the sausage and cut into bite-size pieces. Brown the sausage in a large saucepan or nonreactive Dutch oven. Remove the sausage with a slotted spoon and set aside. Drain off all but 1 tablespoon of the fat.

Add the onion and garlic to the saucepan and saute over medium-low heat until soft and translucent, about 5 minutes. Return the sausage to the pot along with the broth, water, wine, tomatoes, tomato sauce, carrots, oregano, and basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes.

Skim off any fat that rises to the top of the pot. Stir in the zucchini, green pepper, tortellini, and parsley. Simmer, covered, for 45 minutes or until the pasta and vegetables are tender.

Updated Thursday, May 23rd, 2002

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12 Responses to Chuckie’s Tortellini and Sausage Stew

  1. Anonymous November 12, 2002 at 12:22 am #

    Very tasty and easy to make. We will surely make this again. I would take it to a pot luck.

  2. Patricia Seminsky December 14, 2004 at 1:52 pm #

    It is a terrific recipe. Haven’t made it without requests for the recipe. Great dish to make for weekend company and a busy schedule.

  3. Anonymous January 5, 2006 at 3:54 pm #

    I made this stew last night, but I didn’t have enough beef broth. I ended up omitting 3 cups of broth and it still turned out great. In fact, I’m having some of the stew over a bed of rice for lunch today!

    I’d really like to see how this would turn out with chicken, chicken broth, and white wine instead. I think it would be magnificent.

  4. Anonymous January 15, 2006 at 10:57 pm #

    Served over rice, excellent.

  5. Anonymous May 31, 2006 at 8:56 pm #

    This was very good and very tasty. My husband and son loved it. Make sure to use a good quality sausage — it is key to making this a good dish. I used turkey sausage and it was just OK. I will definitely use Italian pork sausage next time. This can also be made with penne instead of tortellini.

  6. Danielle DeLuca August 14, 2006 at 10:47 am #

    I froze my leftovers and the defrosted and reheated leftovers tasted even better than the original dish.

  7. Anonymous January 25, 2007 at 9:35 pm #

    An awsome soup!!! Quick, flavorful and filling. Thanks!

  8. donna bettro October 16, 2007 at 12:03 pm #

    Made this the other day and everyone loved it! I did use half hot sausage and half ground beef and still came out fantastic! Even better the 2nd day.

  9. Anonymous February 2, 2008 at 6:38 pm #

    This was so good. The whole family loved it.

  10. monica buck December 4, 2008 at 3:35 pm #

    I omitted the carrots just because I didn’t have enough and it was great anyway. I used buffalo sausage and spinach tortellini. Fantastic!!

  11. Anonymous December 31, 2008 at 8:38 pm #

    I just checked this website recently. I looked up soup recipes, and this one looked like one to make. So I made it December 31st, 2008 for dinner. It was a hit, and I will make this again. I will also share it with others.

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