Tortellini Soup v.3
2 28 oz cans diced tomatoes (one with Basil, Oregano and Garlic)
2 32 oz cartons Organic Chicken broth
1 lb Hot Italian turkey sausage
1 large onion --diced
3 garlic cloves --diced
1 16 oz bag Frozen Italian Cut Green Beans
About 1 8 oz bag of baby carrots sliced
1 1 lb package frozen cheese tortellini
Extra Virgin Olive Oil
Salt
Italian Seasoning
dried basil
Garlic powder
Place the onion and garlic in a heated, oiled (with olive oil) cast iron skillet. Let that cook for a minute or two. Remove the sausage from the casings and place the meat in the skillet with the garlic and onion to brown and crumble. In a large stock pot heat the chicken broth and diced tomatoes. Add the frozen Italian cut green beans and sliced carrots and Italian seasoning, basil and garlic powder to taste. Once the carrots are mostly cooked, add sausage and frozen tortellini and cook just until the tortellini is done. (Usually I add about a tablespoon of fennel seed but I forgot to do this and it seemed fine. Also, you can add salt and pepper to taste.)
2 32 oz cartons Organic Chicken broth
1 lb Hot Italian turkey sausage
1 large onion --diced
3 garlic cloves --diced
1 16 oz bag Frozen Italian Cut Green Beans
About 1 8 oz bag of baby carrots sliced
1 1 lb package frozen cheese tortellini
Extra Virgin Olive Oil
Salt
Italian Seasoning
dried basil
Garlic powder
Place the onion and garlic in a heated, oiled (with olive oil) cast iron skillet. Let that cook for a minute or two. Remove the sausage from the casings and place the meat in the skillet with the garlic and onion to brown and crumble. In a large stock pot heat the chicken broth and diced tomatoes. Add the frozen Italian cut green beans and sliced carrots and Italian seasoning, basil and garlic powder to taste. Once the carrots are mostly cooked, add sausage and frozen tortellini and cook just until the tortellini is done. (Usually I add about a tablespoon of fennel seed but I forgot to do this and it seemed fine. Also, you can add salt and pepper to taste.)