Organic Tortellini Soup Recipe from Father Bernie

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A friend brought over this Tortellini Soup after the birth of one of our babies, and it’s got such great flavor, it has been a favorite ever since. Because of the pasta in it (made from unsprouted flour, white flour no less), it’s a “compromise” meal, but everything else in it is healthy and it’s full of good veggies! (This is especially good when you can use local veggies in season – I can’t wait for our farm market to open!)

Tortellini Soup from Father Bernie (use as many organic ingredients as you can):

Father Bernie

Brown 1 pound of sausage (preferably from a local farm with grass-fed animals) in a stainless steel or cast iron pot, along with some garlic and onion, however much you’d like to your taste. (I don’t use exact amounts.)
Add 5 c. beef broth (preferably organic and/or homemade), 1/2 c. water, 1 c. red cooking wine or any red wine, 28 oz. canned diced tomatoes, 1 t. basil, 1 t. oregano, 15 oz. tomato sauce.
Bring to boil, reduce heat and simmer for 30 minutes uncovered.
Stir in sliced yellow and green zucchini’s/summer squash, 2 – 8 oz. pkgs. tortellini (I use an organic 3-cheese tortellini that I get from Cosco), 3 T. parsley, 1 green pepper, chopped. (I also like to add some carrots and celery.) Simmer for another 30 minutes.
Serve with shredded parmesan on top.
We also had breadsticks dipped in melted butter.