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Tortellini Soup Recipe

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This recipe for Tortellini Soup, by , is from Cooking to Cure Cancer , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jodie Marabella
Added: Thursday, March 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. olive oil
1 lb. Italian sausage - or ground beef
4 large carrots, sliced
1 large onion, chopped
3 large cloves garlic, minced
2 small zucchini, sliced in half and then cut in half rounds
3-4 handfuls baby spinach
1 tsp. dried thyme
1 tsp. dried basil
1 can (14.5 oz.) stewed tomatoes
4 c. beef stock
2 c. water
1 bag tortellini - fresh or frozen

Directions:
Directions:
Heat oil in large soup pot and begin to brown meat. Once fairly well browned, add onion for 5 minutes or until softened, then add garlic and cook for additional 30 seconds or until fragrant. Add carrots, zucchini, thyme and basil; saute for another minute or two. Add tomatoes, beef stock and water; bring to boil. Reduce heat and simmer for 30 minutes, or until vegetables are tender.

If using frozen tortellini, parboil for 3-4 minutes; drain and add to soup to simmer for another 15-30 minutes. If using fresh tortellini, add for last 10 minutes of cooking time - or according to package directions.

Just before serving add the spinach, cover the pot, and let it cook for another minute or two. Season with salt and pepper as needed.

 

 

 

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