This hearty soup will warm you up from the inside out. It’s chuck full of Italian sausage, cheese tortellini, zucchini, carrots and peppers. Serve with freshly grated Parmesan cheese and warm, crusty bread.
So,I’ll be honest with you. I know the rest of the country is experiencing this year’s first snow right now, but here in South Florida we went to the beach Wednesday for Veteran’s Day. It was a sunny, clear and BEAUTIFUL 88 degrees outside. THE perfect beach day. My husband (who is a former Marine) and I happened to have off together so we took full advantage and left the loads and LOADS of laundry, cleaning, errands and homework behind and focused on having fun with the kids. My older 3 discovered that if they held out pretzel sticks above their heads they could feed the seagulls by hand. Well, within minutes there must have been about 50 seagulls flying in all directions above them swooping down and chirping very loudly. For any of them that decided to land on the sand, my 2 youngest girls (4 and 2) would run after them flapping their arms and chirping their own seagull impersonation at them. It was quite the sight. We all had a blast! Memories were created which makes it all well worth the additional laundry and cleaning that was created with wet towels and a very sandy vehicle. Ugh.
You’re gonna LOVE this soup! It’s a family recipe from my friend Rachel and it’s going to be our family recipe too. It’s super hearty which means your family will go to bed with full tummies that included vegetables. Lots of vegetables! The recipe calls for Italian sausage, but you could easily substitute with spicy sausage to give it a kick. This recipe makes a lot of soup so leftovers you will have for sure!
Ingredients
- 1 lb Italian sausage, browned and drained
- 1 C coarsely chopped onion
- 2 cloves garlic, minced
- 6 C beef bouillon
- 1 large can crushed tomatoes
- 1 green pepper, coarsely chopped
- 1 C shredded carrots
- 1 tsp basil
- 1 tsp oregano
- 8 oz can tomato sauce
- 2 zucchini, sliced
- 10 oz package cheese tortellii
Instructions
- On stove top, brown sausage and drain. Cook onion and garlic in same pan until onion is soft. Return sausage to pan and add all ingredients except zucchini and tortellini. Simmer until carrots are soft. Add zucchini and continue to cook until tender.
- In separate pot, prepare tortellini until al dente. Drain and add to soup. Add more beef broth if you like. Makes 10-12 servings.
- Serve with freshly grated Parmesan cheese and warm, crusty bread.
Notes
recipe from Rachel Anderson
