This recipe is a family favorite and my best dish to give new mommies in those first few weeks after baby’s arrival. So yes, Mandy, if you’re reading, this is the dinner I’m bringing you next week! I like to prepare a double batch of the soup ingredients and freeze half for quicker preparation the second time. If you decide to try this, let me know how it turns out!
Tortellini Soup for 6
1 lb Italian sausage
1 onion, diced
2 cloves minced garlic
2 stalks celery, diced
1 can Italian style-diced tomatoes
6 c water
6 cubes beef bouillon
2 zucchini, diced
1.5 c frozen tortellini
Shredded mozzarella
1. Brown and crumble Italian sausage over medium heat. Add onion, garlic, and celery and saute about 5 minutes. Drain off excess fat. Add tomatoes, water and bouillon and simmer at least 20 minutes, or up until 15 minutes before the meal is served.
2. 15 minutes before the meal is served, add the zucchini to the soup. (You can add it earlier with the tomatoes if you wish, but the it gets mushy if it cooks too long.) Bring a saucepan of water to boil, add the tortellini and boil 3 minutes. Drain.
3. Place 1/4 c tortellini into each bowl, ladle the soup over the tortellini, and sprinkle mozzarella on top.
Cheddar Herb Biscuits, makes 12
2 c flour (can use half wheat flour)
2 T sugar
1 T baking powder
1/2 t salt
1/2 c butter-flavored shortening
1 egg
2/3 c milk
1 t Italian seasoning
1 c shredded cheddar
1. Preheat oven to 400. Add Italian seasoning to milk and set aside.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in shortening until the mixture resembles fine crumbs. Add cheese. Beat egg with milk mixture and add to the mixing bowl all at once. Stir until just moistened. Drop by large spoonfuls, bake at 400 for 12-15 minutes.
Posted on July 7th, 2007 by Dove
Filed under: Domestic Arts
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