Sunday, April 10, 2011

Emily's Tortellini Soup

1 pkg Italian sweet sausage (i use turkey sausage)
   **remove from casing and roll into balls, 1/2 the size of a golf ball
1 Tbs butter/margarine
4 cloves garlic-or 2 full tsp crushed garlic
1/4 C chopped onion
1/2 C frozen spinach (thawed or not)
1 can italian diced tomatoes
2 cans chicken broth
1 can beef broth
1/4-1/2 C sliced mushrooms (i use one small can)
1 pkg cheese tortellini
shredded Parmesan cheese
salt, pepper, oregano to taste
**you can add celery as well, i don't**

1. sautee onions and garlic in 1 Tbs butter/margarine
2. remove from pan, place in stock pot (i use crock pot)
3. in same frying pan as onion/garlic place sausage balls, cook thru
4.  while balls are cooking; add broths, tomatoes, mushrooms and spinach to  stock pot
5.  once balls are cooked, add to stock pot, seasoning with salt, pepper and oregano to taste.   allow to cook for at least 3 hours on med-low, or crock pot all day

6. RIGHT BEFORE serving the soup cook tortellini according to package directions.  serve soup over a spoonful of tortellini.  topping with cheese.

**do NOT store left over tortellini in the soup, it will absorb all the broth**

i usually serve some type of hard crusted bread with this, maybe french, bc soaking up the broth with the bread is super yummy!

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