Tortellini Soup

There are so many varieties of soup that I could have it every day, for months,  and not have to worry about eating the same one twice.  Doesn't that sound like a dream?

I got this recipe from my sister many years ago.  It's a rich and hearty soup, full of flavor and very filling.  It doesn't take long to make, and most of the ingredients are things you'll already have in your kitchen.

Here's what you'll need:
1 TBSP olive oil
1 pound sausage
1 small onion, finely chopped
2 carrots, diced
3-4 cloves garlic, minced
1 lg. can crushed tomatoes
1 quart chicken broth
1 TBSP basil
1 tsp salt
1/2 tsp pepper
1 head broccoli, divided into florets (or 1 small bag frozen broccoli)
1 pkg. frozen cheese tortellini
1/2 c Parmesan, plus more to serve

Heat olive oil in a large pot over medium heat.

You have many sausage options when you're at the grocery store.  You can use either sweet or hot Italian sausage to add more flavor and/or heat.  I use mild breakfast sausage.  I just like how it tastes, and I don't have to remove it from the casings.

Add the sausage and onion to the oil.  Break up the sausage as it browns.

Add the carrots and garlic; continue cooking until the sausage is completely browned and the carrots begin to soften slightly.

Add the crushed tomatoes, basil, salt and pepper to the pot.  Stir well.

Add the chicken broth and bring to a boil.  Add the broccoli and cook til it begins to soften.

Add the frozen tortellini.  Return to a boil and cook 3-5 minutes, until they float to the top.

Stir in the half-cup of Parmesan cheese and it's ready to serve.

Serve with crusty bread and additional Parmesan cheese.  Serves 6-8.  It will stay fresh in the fridge for 3-5 days, and the flavor intensifies as it gets better acquainted.  It also freezes well.

Enjoy!

Sausage-stuffed Mushroom Caps

Here's another easy appetizer to help your holiday entertaining go a little smoother.  You just stuff them, bake them, and they're ready to go!

Here's what you'll need:
20 large mushrooms
olive oil
1 roll breakfast sausage
1 small onion, finely chopped
2 cloves garlic, minced
salt and pepper
1/2 c Panko breadcrumbs
1 c mozzarella cheese, shredded

Preheat oven to 375.

Wipe the dirt from the mushrooms with a damp paper towel.  Remove the stems; discard or save for another use.  Roll the mushroom caps in olive oil and place on sheet tray, hole side up.  Set aside.

Brown the sausage in a large skillet.  Add the onion and garlic, cooking until the onion is soft.

Remove from the heat.  Stir in the panko and the mozzarella.  Mix well.

Use a teaspoon to mound the filling into the hole and make a small mountain on the mushroom.

Bake at 375 for 25-30 minutes, until the top is crunchy and the mushroom begins to soften, but still holds it's shape.

Enjoy!