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Creamy Tomato Tortellini Soup

Author: Father Bernie via Kelly the Kitchen Kop


  • 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. (I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch ofgelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.)
  • 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!