Tuesday, May 25, 2010

Tortellini Soup

1 lb of sausage (mild Italian, or spicy, even breakfast sausage works)


Carrot coins cut from 3 or 4 carrots

Potato cubes—from 2 or three potatoes

Chopped celery (maybe 2 ribs)

1 can of chicken broth

1 quart of stewed tomatoes or 1 28 oz. can

½-1 tsp. herbes de province or ½ tsp. oregano and ½ tsp. basil (fresh
is nice if you have it—increase to 1 T. chopped of each if fresh)

1 15 oz. can of beans, rinsed (canellini, garbanzo, kidney—whatever
you like or have in the cupboard)

½ lb tortellini

Brown the sausage (I like turkey mild Italian sausage) with the
chopped onion in a large soup pot.  If it’s a fatty sausage and you
have time, drain some of the fat if desired.  When it’s almost cooked
through, add the vegetables and stir to combine.  Add the broth and
tomatoes—if they are whole, bash them up a bit with your wooden spoon.
 Bring to a boil, cover, reduce heat and simmer for 25-30 minutes
until potatoes and carrots are cooked.  Add the beans and heat

Meanwhile, bring a large pot of water to boiling and cook tortellini

To serve, place 10 or 12 tortellini in a bowl and ladle the soup over.
 Pass the parmesan cheese, if desired.  Crusty bread is nice, too, for
soaking up the broth.