Monday, January 21, 2013

Tortellini Soup -- Renamed hot Italian sausage soup by Mary

In honour of Cathy's Birthday today, I am posting a recipe for one of my new favourite soups -- a soup Cathy introduced me to.  I leave out the tortellini and add mushrooms and celery too.  I love tortellini, just don't like pasta in my soup.  Weird, I know, to make tortellini soup without the tortellini.

Also posting this recipe since I used the food processor attachment on my Bosch to slice all the veggies. I have promised to report on the different ways I use it.  My kids love to watch how fast I can slice a carrot using this machine.  Let's be honest, I love watching it too.  5 seconds.  2 carrots down.  5 seconds.  An entire zucchini down.  5 seconds.  a handfull of mushrooms down.  A miracle.  I pack as many veggies as I can into this soup.  Hope you do the same.

Tortellini Soup
(Kathryn Jarvis Recipe)

1 lb Italian Sausage (Hot if you like a bit of a bite in the soup)
1 c coarsely chopped onion
2 cloves garlic
5 c beef broth
1 c water
2 c chopped tomatoes (28 oz stewed or diced tomatoes)
1 c carrots (recipe calls for thinly sliced but I just use whole baby carrots)
1/2 tsp Basil
1/2 tsp oregano
8 o tomato sauce

Then Add

1 1/2 c zucchini (about 2 small zucchinis)
2c tortellini fresh or frozen
2 tsp parsley
1 med green perper

Remove casing from meat. Brown and add onions and garlic. Add other ingredients except for the last four. Cook 1/2 hour. (I usually put together the first part of the soup and leave it in my crock pot all day. Just add the last 4 ingredients about 30 minutes before you want to eat.) Add last 4 ingredients and cook 40 min (i.e. simmer)

1 comment:

  1. A great big yum to this, Mary. When I was home I ordered a case of Spolombo Hot Italian sausages, since Dalton is selling them as part of a school project to get him on a sailing trip to the West Coast in the spring. Lucky him if the trip comes off. And lucky whomever lives with me, for we will be making this soup with some of the sausages.