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.
MORE POSTS:
- Homemade oatmeal bars/granola recipe
- Do you still use your microwave?
- Overweight kids - 16 ways to help
DON'T MISS NEW POSTS:
Subscribe in a reader or Subscribe via e-mail for free blog updates.
Learn more from the COMMENTS BELOW - join the conversation!
{ 0 comments… add one now }