A friend brought over this creamy tomato 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 (unsprouted, 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. The recipe is our friend, Father Bernie's:
Creamy Tomato Tortellini Soup
- 1 pound of sausage (preferably from a local farm with grass-fed animals — no local source near you? Here's where to find safe, healthy meat online)
- 1 pound of ground beef (“”)
- 1/2 to 1 onion, chopped
- A few cloves of garlic, chopped, or garlic powder
- Add 5 cups beef broth (preferably organic and/or homemade)
- 1/2 cup water
- 1 cup red cooking wine or any red wine
- 28 ounces canned organic diced tomatoes
- Chopped carrots and celery if desired
- 1 teaspoon basil
- 1 teaspoon oregano
- 3 Tablespoons parsley
- 15 ounces organic tomato sauce
- A splash of real cream/whipping cream if desired, to make it a creamier consistency (we like it both ways)
- Sliced yellow and green zucchini's/summer squash
- 2 – 8 ounce packages of tortellini (I use an organic 3-cheese tortellini that I get from Costco)
- 1 green pepper, chopped
- Fresh shredded parmesan for the top
Brown meat in a stainless steel or cast iron pot, along with the garlic and onion. Add broth, water, wine, tomatoes, tomato sauce, cream, carrots, celery, and spices/herbs. Bring to boil, reduce heat and simmer for 30 minutes uncovered. Stir in sliced zucchini/summer squash, tortellini, green pepper, chopped. Simmer for another 30 minutes to get these soft. (You add those last so they don't overcook.) Serve with shredded parmesan on top.
We also had it with breadsticks dipped in melted butter!
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