1 large onion, chopped
1 tablespoon olive oil
1 red pepper, chopped
1 green pepper, chopped
1 crushed garlic clove
1 – 14 oz can beef broth
3 cups water
1 – 28 oz can crushed tomatoes
2 cups coarsely chopped green cabbage
6 Italian sweet sausages (about 1 pound)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon salt
¼ teaspoon black pepper
1 - 15 oz can cannellini beans, drained
½ cup sliced green or black olives
1 - 8 ½ oz can artichoke hearts
1 pound package fresh cheese or spinach tortellini
Chopped fresh parsley
In a soup pot, sauté the onions in the oil until translucent. Add the peppers and garlic and sauté for 5 minutes. Add the broth, water, tomatoes, cabbage, sausage, and seasonings. Bring to a boil, and then cook over medium-low heat for 20 minutes. Remove the sausage, cut into ½-inch rounds, and return to the pot. Add the beans, olives, and artichoke hearts and cook for 5 minutes. Just before serving, add the tortellini and cook in the soup until al dente. Garnish with fresh parsley and Parmesan cheese.
Notes: Dr. Wray likes to mix ½ a pound of spicy sausage and ½ a pound of the sweet Italian sausage to give the soup a spicy kick!
We encourage you to use homemade beef broth if possible or at least a good quality canned organic beef broth. Check the labels for MSG and other additives.