• 1 pound ground Italian sausage
  • 1 medium onion, peeled
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled
  • 4 ounces fresh mushrooms
  • 1/2 red pepper, stem and seeds removed
  • 1 (15-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 7 cups beef broth
  • 1/2 teaspoon dried basil leaves
  • 1 (9-ounce) package fresh cheese tortellini noodles
  • 1 medium zucchini
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon black pepper
  • Parmesan cheese

Brown sausage in 6-quart or larger pot over medium heat. Remove sausage to a bowl. Fit Professional SaladShooter® slicer/shredder with Thick Slice Cone. Slice onion and sauté until translucent. Add garlic and sauté for 30 seconds. Return sausage to pot and slice in carrots, mushrooms, and pepper. Stir in tomatoes, tomato sauce, broth, and basil. Heat until boiling. Reduce heat and simmer, covered, 25 minutes. Slice in zucchini. Add tortellini, parsley, and black pepper. Cover and simmer 8 minutes. Ladle soup into serving bowls. Fit SaladShooter® with Shred Cone and shred cheese into a small bowl. Sprinkle cheese over soup.

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Zesty Tortellini Soup