Fall is definitely in the air! Football is back on TV, kids are back in school, and we begin to get more wrapped up in the hustle and bustle of everyday life when we’d rather get wrapped up in a nice warm blanket.
Our Italian Tortellini Soup is the perfect recipe to usher in the beginning of fall. It’s warm, hearty and fills the kitchen with scents that remind us of a cozy embrace. Add a loaf of crusty, golden baguette bread and you have a meal fit for chilly days spent indoors in the company of the ones you love.
At The Hideaway Experience we equate food with love. The act of making a meal is a way of showing love and respect to those around us. The food nourishes the body, but the act of creating a meal for someone nourishes the soul.
Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
3 1Lb. Ground Italian Sausage
2 Pkg. Fresh Tortellini (We love spinach/cheese or plain/cheese)
1 Bottle Cabernet Sauvignon (You’ll need ¾ bottle for the soup and a glass for the cook!)
2 Pkg. Fresh sliced mushrooms
4 Small to medium sized zucchini squash
1-2 Cloves garlic or 2 TSP. of minced garlic
2 TSP. Oregano
2 TSP. Basil
1-2 Pkgs. Fresh Parmesan cheese- shredded
3 Cans diced tomatoes
2 Cans Tomato sauce
4 Cups of water
4 Cans beef broth
1 Baguette bread
Start by grabbing a big pot and browning the sausage. Once the sausage is cooked, rinse in a colander leaving about 1 tablespoon of drippings in the pot. Sauté the chopped onion and garlic in the pot until the onions are translucent and then place them in a large stockpot.
Next, add the tomatoes, tomato sauce, wine, broth, oregano, basil, and sausage. Simmer together for 30 minutes.
Add the tortellini, mushrooms, and zucchini. Add pepper to suit your taste and simmer for another 20-30 minutes.
Garnish… or drown… with plenty of fresh Parmesan cheese! Don’t forget to serve with bread. Crushed red pepper is also a wonderful garnish if you want to add a little extra kick!