Tortellini Soup
As you can see this single batch recipe makes a boat load.
Soup- Tortellini
Author:
Gracehill Bed and Breakfast
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.
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
