• 1/2 pound Italian sausage
  • 1 cup onion, chopped
  • 1 cloves garlic, minced
  • 1 (12-ounce) can tomatoes
  • 3 (14-ounce) cans beef broth
  • 1-1/2 cup St. James Winery Cynthiana Wine
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3 tablespoons parsley, chopped
  • 1 cup carrots, sliced
  • 1 green bell pepper, chopped
  • 2 zucchini, cut in 1/4-inch slices
  • 3 cups fresh or frozen tortellini
  • grated Parmesan cheese


  1. Slice sausages thin and cook in a Dutch oven until lightly browned.
  2. Add garlic and onions. Sauté until limp, about 5 minutes.
  3. Add tomatoes and their liquid, break up tomatoes.
  4. Add broth, wine and oregano. Bring to a boil. Reduce heat and simmer covered for 30 minutes.
  5. Add parsley, pepper, carrots, zucchini and tortellini.
  6. Cover and simmer until tortellini are just cooked.
  7. Add basil and serve with freshly grated Parmesan cheese.


St. James Winery Estate Norton may be substituted for the Cynthiana.

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