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Zesty Tortellini Soup

  • 1 pound Italian sausage
  • 3 cloves garlic, crushed
  • 1 onion, peeled
  • 1/2 red pepper, stem and seeds removed
  • 7 cups beef stock
  • 1 (8-ounce) can tomato sauce
  • 1 (1-pound) can crushed tomatoes
  • 1/2 teaspoon basil leaves
  • 3 carrots
  • 1 (9-ounce) package fresh cheese tortellini noodles
  • 1 zucchini
  • 6 ounces mushrooms
  • 1/4 cup fresh, chopped parsley
  • Parmesan cheese

Heat 6 quart or larger pan and brown sausage. Remove drippings. Add garlic. Fit Professional SaladShooter® slicer/shredder with Thick Slicing Cone. Slice onions into pan; sauté. Slice red pepper into pan. Stir in beef stock, tomato sauce, crushed tomatoes and basil leaves. Fit Professional SaladShooter with Shredding Cone. Shred carrots into soup; stir thoroughly. Simmer 30 minutes. Add tortellini noodles and cook 3 minutes. Fit Professional SaladShooter slicer/shredder with Ripple Slice Cone. Slice zucchini and mushrooms into soup. Add chopped parsley and continue to cook for 3 minutes. Laddle soup into serving bowls. For grated Parmesan cheese: Fit Professional SaladShooter with Shredding Cone and shred cheese into a small bowl; reload cheese and shred a second time onto soup.

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