This is a great soup, it’s very rich and wine-y, which is always good, right?. I love how the flavors absorb into the mushrooms. I like this with hot sausage, but you can use mild if you like. I have also made this with spicy turkey sausage and it came out great. I bet it would be good with chicken sausage too! I’ll have to try that next time.
This soup keeps for a couple days and I really think it tastes better each day 🙂
Sausage Merlot Soup
1 pound hot Italian Sausage, removed from the casings
5 garlic cloves, minced
1 onion, chopped
1 can diced tomatoes
4 cups beef stock
8 oz tomato sauce
2 cups Merlot
2 carrots, sliced
1 zucchini, sliced
1 package sliced Baby Bella mushrooms
1 tbsp dried oregano
1 tbsp dried basil
1 package spinach tortellini
Grated Parmesan Cheese to top the soup, optional
Saute sausage in a large pot or Dutch Oven over Medium-High heat until it is cooked throughout. Add garlic and onion to the pot and cook for about five minutes, stirring occassionally.
Add Merlot to the pot, scrape up any brown bits on the bottom of the pot. Add tomatoes, sauce, stock, oregano, and bail to pot. Bring to a boil, once boiling reduce to a simmer. Let cook for 30 minutes, stirring every 10 minutes or so.
When 30 minutes are up, taste the soup and add salt and/or pepper if you think it needs it.
Put carrots, zucchini, mushrooms, and tortellini in the pot and stir everything together.
Allow the soup to come to a boil and let it cook for about 20 minutes or until all the vegetables are tender and the tortellini is cooked. Serve with Parmesan cheese sprinkled on top if you like.