Cooking From Memory ~ A Recipe Journal

Cheese Tortellini Soup

It was, as I recall, a late-Monday-morning menu brainstorming session taking place in the Deli section of a large wholesale grocery store. We were pondering the approaching evening meal for about one hundred of our closest friends and the need for a third dinner option to fit nicely somewhere between Parmesan Chicken and three different pastas with a variation of sauces. At a point just after locating the Feta cheese and cherry tomatoes for the salad bar we landed on how to compliment those other fine offerings.

Tortellini Soup. Brilliant, simply brilliant.

~ Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 4 slices bacon
  • 1 pound ground italian sausage
  • 1 large onion, minced
  • 4 cloves garlic, minced
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon fennel seed
  • 1-2 teaspoons Italian Spice mix or Penzeys Tuscan Sunset
  • 5-6 carrots, thinly sliced
  • 1 head celery, sliced
  • 1 28-ounce can Muir Glen Organic Crushed Tomatoes with Basil
  • 1 32-ounce carton chicken broth (about 4 cups)
  • 1 15 ounce can kidney beans
  • 1 large container cheese tortellini

~ Method

Sauté the bacon and sausage in the oil, add the onion, garlic, carrots and celery for just a couple minutes. Stir in the spices. Add the tomatoes and the chicken broth. Bring to a boil, and then reduce heat to a slow simmer for about 30 minutes. Add the kidney beans and the tortellini. Cook for another 30 minutes until the tortellini is tender.

 ~~ With thanks to Handt Hanson and Connie Nagel

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: