For years KC has talked about his mom's Tortellini Soup, but he thought he'd lost the recipe. Recently we were going though our cook books and we found the recipe in Story, Wyoming's Centennial Community Cookbook 1901-2001, a cookbook full of recipes from people living in the tiny mountain town of Story, Wyoming. (This recipe is on page 14, Tortellini Soup by Jeannie Andreason)
I don't normally post a recipe unless it's one I've created or made major changes to, however I think Jeannie would be happy for me to share this with all of you. (I did change the amount of garlic, we love garlic and almost always use more than a recipe calls for.)
This soup is delicious, hearty and filling, and it freezes well (which is good because it makes at lot!)
Italian Sausage Tortellini Soup
Ingredients:
2 Lbs. Ground Italian Sausage (you can use sweet, mild, or spicy)
4 Cloves Garlic (Chopped)
1 Medium Onion (Chopped)
6 Cups Beef Broth
1 Cup Water
4 Cups Canned Diced Tomatoes (Drained)
3 1/2 Cups Tomato Sauce
2-3 Large Carrots (Peeled and Chopped)
2 Tablespoons Dried Oregano
3 teaspoons Dried Basil
2 Tablespoons Dried Parsley
1 Bay Leaf (Remove before serving)
1 Medium Zucchini (Chopped)
20 Ounces Cheese Filled Tortellini (Fresh or Frozen)
Grated Parmesan for garnish
Preparation:
In a large pot (we use our 6 Quart Round Dutch Oven), brown sausage, keeping it in large chunks. Remove the meat and reserve 2 Tablespoons of the fat, sauté the onion and garlic in fat.
Next, add all ingredients, except zucchini and tortellini, and add the sausage back in. Bring to a boil, then lower heat, simmer for 2-3 hours.
About 45 minutes before serving add in zucchini and tortellini, continue to let simmer.
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