Shhhhh, if my husband hears this soup spoken aloud he’ll suspect that someone, somewhere out there is making his favorite soup. No, scratch that, this is his favorite meal. He can’t stop when he’s full; he always eats this until he keels over. It is quite tasty if I say so myself.
1 package of Bob Evan’s Hot n Zesty Sausage
½ package Jennie O’s ground turkey
1 medium onion diced
1 cup (or so) matchstick sliced carrots
2 stalks of celery, finely chopped
1/4 package of frozen, chopped spinach, thawed
1 can of diced tomatoes, un-drained
1 can of Box of Beef broth (32 oz. size)
2 bullion cubes
4 garlic cloves minced (or more if you are crazy about garlic)
Fresh parsley – chopped
1 package of tri-colored tortellini pasta, cheese filled or spinach filled, whatever suits you.
Boil water and cook the tortellini pasta, set aside
In a large pot, brown the Hot-n- Zesty sausage and the ground turkey together with the chopped onion, garlic, add the carrots and celery until tender. Salt and pepper (yes, there’s more pepper!) to taste. Add can of tomatoes. Add bullion cubes and beef broth and parsley then simmer. Slice a section of the frozen block of spinach, drain and add to the soup. Simmer about 20 minutes. (You may need to add some water or more beef broth if liquid reduces too quickly) Add tortellini.
Serve with shredded Romano cheese or grated fresh Parmesan cheese on top.
As with many a hot soup, serve with crusty bread.
I hope that you all are enjoying the Soup Fest that has been this week’s theme. I have a sack full of home made noodle and soup recipes that take all day to simmer. This week, the recipes have been about concocting them in a small time frame.
Are we all warming up yet?