Feel better with some soup!
I love making soup and cool weather or not, if I feel the urge, there may be a pot of something on my stove.
It’s a wonder we don’t stay sick all the time here in Texas. I just took a look at the weather channel for a 30 day plus outlook. Well, our temperatures may be 60’s, 70’s and 80’s for the next three months. We were 80 here just a couple of weeks ago and next week it’s up and down all week. The freezes we had this winter killed about 1/4 of our plants outside even though they were covered. We aren’t used to more than one night below freezing in a row and if we get that the plants start to droop and say “bye bye, make a better choice next time.”
But, I have my air conditioning on and the house is really cool and I have a friend who needs a pot of soup to perk her up after a night in the hospital . So, I’m giving this recipe a go after taking one my sister gave me and a couple I found on Pinterest and doing a “merge” to see what I come up with.
Hope she likes the soup along with some crusty bread and the chocolate chocolate chip cookies that are her husband’s favorite. (RESULTS: She liked it. Now I need to make it for us.)
BLAST FROM THE PAST: Cornbread and Buttermilk soup is a recipe that I just posted back in 2015. I made it for our after Thanksgiving feast and served it in small coffee cups.
I forgot to put the sausage in the picture. I keep some of those little boxed wines in my pantry for recipes requiring only a cup or two of wine.
Take the Italian sausage out of the casing and brown in skillet. I love my little Pampered Chef tool to chop up ground meats while cooking.
Chop the fresh parsley and basil; set aside.
After you have browned the onions, add in †the cooked sausage. I had already cooked my sausage ahead so if you don’t want to do that, just add it to the cooked onions.
Add the broth and seasoning to the sausage/onion and then add in the carrots.
Add in the salt, pepper, parsley, basil and dried oregano.
After the soup has simmered†about 30 minutes add in the fresh spinach, cover and simmer another 10 minutes.
Add in the fresh tortellini, cover and simmer another 4-5 minutes.
Doesn’t this look wonderful.
- 1 Tbsp. oil
- 1 lb. Italian sausage, mild or hot
- 1 c. chopped onion
- 2 Tbsp. minced garlic
- 1 15 oz. can crushed tomatoes
- 3 medium size tomatoes, peeled, seeded and chopped
- 32 oz. box of vegetable or chicken broth
- 1/2 c. red wine, optional
- 1 c. thinly sliced carrots
- 2 Tbsp. fresh chopped basil
- 1/2 tsp. dried oregano
- 1/2 c. fresh parsley, chopped
- 2 c. fresh spinach, remove stems.
- 1 tsp. salt
- 1/2 tsp. black pepper
- 8-9 oz. refrigerated tortellini
- Parmesan cheese
- In a large, heavy bottom pan over medium-high heat the oil until it shimmers in the pan. Add the diced onion and saute until onions are starting to get transparent.
- Take the sausage out of the casing and crumble and add to the pan of onions along with the garlic and cook until the sausage is no longer pink.
- Add in the tomatoes, crushed tomatoes, carrots,broth, seasonings and herbs. Bring to a boil then reduce heat to low and locker and simmer for 20-30 minutes.
- Skim off the fat. Stir in the spinach and the parsley. Simmer another 30 minutes covered. Add in the tortellini during the last 10 minutes and sprinkle with some parmesan cheese.
- Serve with some toasted parmesan bread.
- If the spinach leaves are big I stack up a few and give them a few chops before adding to the soup pot.
- I started with my sister's friend, Cathy's recipe and added some crushed tomatoes in place of the tomato sauce and replaced the zucchini with fresh spinach. If you want the soup a little thinner, add a cup of water.