North Indian Tomato Soup

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Italian Sausage Soup with Tortellini - Italian

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Quinoa and Vegetable Soup - Ecuadorean

Ingredients

1⁄2 cup raw quinoa
2 tablespoons olive oil
2 cups chopped onions
1 teaspoon salt
1 cup diced potato
1 cup chopped red bell peppers or 1 cup green bell pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1⁄2 teaspoon pepper
3 cups water (I prefer vegetable stock) or 3 cups vegetable stock (I prefer vegetable stock)
1 1⁄2 cups chopped fresh tomatoes
1 cup diced zucchini or 1 cup yellow squash
1 tablespoon fresh lemon juice






Quinoa and Vegetable Soup - Ecuadorean by bharathiya


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Italian Sausage Soup with Tortellini

INGREDIENTS:

1 pound sweet Italian sausage, casings
removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and
chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

DIRECTIONS:

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.