"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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.

Jodie Marabella
Added: Thursday, March 26, 2009


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

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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