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Tortellini Soup Recipe

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

Becky Rogers
Added: Sunday, September 2, 2007


1 pound ground Italian sausage
2 cans chicken broth
1/2 cup thinly sliced onion
2 14.5-ounce cans S&W petite cut
3 cloves garlic, crushed
Italian tomatoes
1/2 cup zucchini, sliced
1 1/2 cups water
1/2 cup squash, sliced
1/2 teaspoon salt
1/2 cup fresh sliced mushrooms
1/4 teaspoon pepper
Olive oil or water
10 ounces frozen cheese tortellini

Brown sausage, drain and set aside.

In a stockpot over medium heat, add onion, garlic, and veggies with a splash of olive oil or water. Saute veggies for 5 minutes. Add chicken broth, tomatoes, water, salt and pepper. Increase heat to medium-high and bring to a boil.

Add sausage, cover and simmer for 15 minutes. Add tortellini and simmer uncovered for 20 minutes or until tortellini are done.

Serve sprinkled with freshly grated Parmesan cheese. Great with a crusty French bread and a green salad.

Our Favorite Variation:
Omit the sausage and mushrooms
Add 1 cup each of zucchini and squash
Use entire bag of tortellini (about 19 ounces)




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