Don’t worry, I’ll soon quit rattling about Rue La La. I just know that the credit that you got waaay back in October is about to expire on December 31st (
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Recipe: Tortellini Soup
Tips like these helped us pay off $127K in debt. You can read our story in Slaying the Debt Dragon: How One Family Conquered Their Money Monster and Found an Inspired Happily Ever After.Yesterday I mentioned on the Court of the Queen of Free on Facebook that I was making Italian Wedding Soup. I lied I was making Tortellini Soup. I didn’t mean to lie to you. It just happened. I’m royally sorry.
The Queen Mum got this recipe from a friend who got it from her daughter-in-law who got it from . . . so I have no idea where to credit it. I made some alterations to make it uniquely us too. We fed 6 people with it last night and best of all we have leftovers! It’s not a 5 minute, 5 dollar or 5 ingredient recipe but it’s still awesome.
Ingredients:
1 lb Hot Italian Sausage (we used Chicken Italian Sausage)
1 cup onion (we used red onion)
2 garlic cloves (we used less)
5 C Beef Broth (we used Chicken Broth)
½ c water
½ c red cooking wine (we used Marsala Cooking Wine)
2 T Brown Sugar
2 C Cheese Tortillini (we used the tri-color spinach kind to be festive for Christmas!)
1t crushed red pepper (I used Italian seasoning instead)
28 oz crushed tomatoes (can)
1 ½ carrots (I used 1.5 c of grated carrots)
1 t basil
½ t oregano
8 oz tomato sauce (didn’t have it so I used 1 4 oz can of tomato paste w a little water)
3T Parsley (fresh Italian Parsley FTW!)
1 ½ c zucchini (frozen and grated from our garden this summer)
1 med bell pepper
1. Brown the sausage with the onion and garlic and let it cool. Add to a large stock pot.
2. To make it thicker, and the veggies less distinguishable for pickier eaters, we blended them up. Sorry the pic is a little blurry.
3. Make sure you know how to work your blender. Or you might end up with something that looks a little like this:
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4. After you scrape everything you can off the counter empty your veggies smoothly from the blender into a large stock pot, add all of the other ingredients EXCEPT Tortellini. Simmer together for at least 1 hour uncovered. I brought it to a boil and then turned it down to medium low where it continued to slightly bubble.
5. 15 minutes before you’re ready to serve it, add the Tortellini. It will cook throughly without getting soggy.
Serve topped with Italian cheese and crusty Italian bread. YUM. I forgot to take a pic but it was delicious and beautiful.
If you reheat this as a leftover dish, you may need to add some water to it because it’s so hearty. Again, I cannot stress strongly enough that you should practice save blending.
This is a perfect dish for holiday gatherings and to keep you warm and cozy. Enjoy!
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This post contains an affiliate link. That means when you get a great deal or maybe even something for free, you also help our family pay off our mortgage early. And for that, we royally thank you!
