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Volume III
December 17, 2010

Weekly Home / Recipe Center

Sausage Tortellini Soup

Serves 6


1/2 pound bulk turkey Italian sausage
1/2 cup chopped onion
1 cup sliced carrot
1 (28-ounce) can tomato puree
1 (14 1/2-ounce) can ready-to-serve chicken broth
2 cup water
1 teaspoon dried basil leaves
1 (9-ounce) package refrigerated cheese tortellini
3 cup frozen cut broccoli

1. In Dutch oven, combine sausage and onion cook over medium heat 8 minutes or until sausage is no longer pink. Drain.

2. Add carrots cook and stir 1 minute. Add tomato puree, broth, water and basil. Bring to a boil. Add tortellini return to a boil. Add broccoli. Cook 6 to 8 minutes or until tortellini is tender.

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