Recipe - Italian Soup

5 cup Beef Stock; Homemade Or
Prepared
1 cup Dry Red Wine
1 pound Lean Fresh Turkey Sweet
Italian Sausage
1 cup Onion; Chopped
2 Cloves Garlic; Minced
1 cup Carrots; Sliced
1 cup Celery; Chopped
1 Green Bell Pepper; Chopped
2 cup Chopped Tomatoes; Or 16 Oz
Canned Tomatoes
8 ounce Tomato Sauce
1 teaspoon Fresh Oregano
Sprig Thyme; Several
8 ounce Tortellini; SpinachFilled,
Note 1
Freshly Chopped Basil; For
Garnish
Freshly Chopped Parsley; For
Garnish

In a stock pot, heat stock and wine. Add sausage and simmer for 10 min
until sausage is cooked. Remove sausage. Add onion, garlic, carrots,
celery, green bell pepper, tomatoes, tomato sauce, oregano and thyme. Cook
until vegetables are tender, about 30 min. Slice sausage into think rounds
and add to the stock with tortellini. cook an additional 20 min or until
tortellini are cooked.

To Serve: Ladle into serving bowls and garnish with basil and parsley and a
little cheese.

Quick and Easy: Use frozen packages of chopped onion, carrot, celery and
green pepper.

Serves: 8

According to book (per serving): Cal 250; Total Fat 4g; Sat Fat 1g; Sod
637mg; CFF 13%

This was very good.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

Recipe by: Dr Art Ulene's LowFat Cookbook

Posted to EATLF Digest by Reggie Dwork reggie@reggie.com on Nov 11,
1998, converted by MM_Buster v2.0l.