adelheid_p: (Default)
2 28 oz cans diced tomatoes (one with Basil, Oregano and Garlic)

2 32 oz cartons Organic Chicken broth

1 lb Hot Italian turkey sausage

1 large onion --diced

3 garlic cloves --diced

1 16 oz bag Frozen Italian Cut Green Beans

About 1 8 oz bag of baby carrots sliced

1 1 lb package frozen cheese tortellini

Extra Virgin Olive Oil

Salt

Italian Seasoning

dried basil

Garlic powder



Place the onion and garlic in a heated, oiled (with olive oil) cast iron skillet. Let that cook for a minute or two. Remove the sausage from the casings and place the meat in the skillet with the garlic and onion to brown and crumble. In a large stock pot heat the chicken broth and diced tomatoes. Add the frozen Italian cut green beans and sliced carrots and Italian seasoning, basil and garlic powder to taste. Once the carrots are mostly cooked, add sausage and frozen tortellini and cook just until the tortellini is done. (Usually I add about a tablespoon of fennel seed but I forgot to do this and it seemed fine. Also, you can add salt and pepper to taste.)
adelheid_p: (Default)
I vaguely remembered the recipe from this entry and had decided to make a quicker and smaller version at some point. Well the weather turned much colder today (it was 61 deg F when I left work) so I decided that today was the day for Tortellini Soup!

I chopped two green peppers and sliced some green, yellow, and burgundy string beans from my CSA. I sauteed one chopped onion, two cloves minced garlic and the green pepper for a bit in some basil flavored olive oil then added sliced Trader Joes Spicy Italian chicken sausages (precooked) to the mix and heated them up. (I frantically left to search for the recipe on my LJ and the mixture almost burned except my husband stirred it up for me.) When I couldn't find the recipe, I improvised. I threw in the green beans, then added one 28 oz can of tomatoes and 32 oz carton of Organic Chicken broth and and about a 1/4 teaspoon of anise (oh well, the original recipe said fennel). I brought that to a boil and added Italian seasoning, Penzey's Fox Point seasoning, basil and oregano after about ten minutes, I threw in half a package of frozen cheese tortellini and brought it to a boil again and cooked it for about ten minutes longer. I served it with grated Romano cheese. It was very tasty and, in my opinion, required no more salt added at the table.

ETA: This made a more reasonable portion for us than the original recipe. I had a bowl and about half more, my husband had two helpings and then my daughter had a small bowl. I put away two good sized containers that I hope my husband will consume over the weekend while I am away.

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December 2012

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