Frosty Harvest Vegetable Soup with Parmigiano-Reggiano

 Ingredients:

1 pound hot Italian sausage, crumbled

¼ ground beef

2 medium carrots, thinly sliced

1 green bell pepper, diced

1 ½ cups chopped onion

6 garlic cloves, minced

½ cup dry red wine

4 cups beef stock

1 cup beef broth

2 cans Rotel tomato with chilies

15 oz tomato sauce

2 small zucchini, sliced

1 tablespoons dried basil

1 tablespoons dried oregano

¼ tsp thyme

½ tsp kosher salt

2 bays leafs

8 to 10 oz frozen cheese tortellini

Fresh Parmesan cheese, grated

Directions: 

In a large stock pot, crumble and cook sausage and beef over medium high heat until almost brown. Reduce heat to medium low. Add the carrots, pepper, onion, and garlic cook for 15 minute covered.

Drain reserving about 2 tbsp of fat.

Add red wine and fat, cook for two minutes.

Add beef stock and broth, tomatoes and sauce, chopped zucchini and spices. Bring to a boil; reduce heat to a simmer, covered.

Cook for least 2 hour or until vegetables are soft, add salt and pepper to taste.

About ten minutes before serving, raise heat and add tortellini.

Cook, until pasta is tender.

Top with fresh Parmesan cheese.

Serve with French bread or grilled cheese.

Enjoy!