Tortellini Soup
As you can see this single batch recipe makes a boat load.
Soup- Tortellini
This recipe is from my quasi aunt Delanne Reiss of Chicago. My Dad's brother's wife's sister! Mom and I, Del and another "quasi", Peg Ragen, have vacationed a few times together. I first tasted this soup 30 years ago at Del's home.
Author: Gracehill Bed and Breakfast
Ingredients
- 12 cups beef bullion
- 2 cups red wine
- 4-14½oz cans of tomatoes (salt free)
- 2-8oz cans tomato sauce (salt free)
- 2 cups onions chopped
- 2 cups carrots sliced
- 4 cloves garlic minced
- 1 t dried basil
- 1 t lemon pepper
- 1 t dried oregano
- 1 green pepper chopped
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- 3 cups of zucchini quartered and sliced
- 8oz sliced fresh mushrooms
- ½ cup fresh chopped parsley
- 1 lb cooked hot (or mild depending on preferences) Italian sausage sliced into bite size pieces
- ____________________________
- 2 8oz packages of the larger size cheese tortellini
Instructions
- Bring to a boil the first 11 ingredients, then lower heat and simmer ½ hour then add
- three cups of zucchini quartered and sliced, 8 oz sliced fresh mushrooms, ½ cup fresh chopped parsley and 1lb cooked hot (or mild depending on preferences) Italian sausage sliced into bite size pieces
- Simmer an additional 45 minutes then add 2-8oz packages of the larger size cheese tortellini
- Simmer another 45 minutes
