What can we do with all the fresh vegetables in our gardens? Here is a recipe for “Ang’s Creamy Tortellini Soup” from www.pinchofyum.com that “The Big Guy” and I have made over the years.  He has written “Awesome!!!” on my recipe (in CAPITALS and with exclamation marks!!) so I know it is one of the WINNERS. At this point in the summer, you can add any vegetables that are within reach to augment and bulk up the soup. It is really the combination of aromatic spices and the white wine that supports the fabulous taste. Now, there he is, pouting again whenever I use wine in my recipes!!

Whenever I have leftover soup with pasta in it, the pasta becomes so bloated by the next day and is not half as tasty. I have thought about this and I have included directions to divide the broth at the end of Step 3 so you only finish the amount of soup that you need for the number of people you are serving that day. Store the jar in the refrigerator to be used another day. Adjust the ingredients in Step 4 accordingly and you can make this soup fresh every time! 

 Step 1:

In a large soup pot, 

1 Tbsp butter + 1 Tbsp olive oil 

1 lb. ground mild Italian Sausage

1 yellow onion, diced

2 celery stalks, diced

2 large carrots, peeled and diced

Step 2: Add flavours.

3 garlic cloves, minced

1 tsp kosher salt

½ tsp Italian Seasoning 

1 tsp fennel seed, crushed

Pinch of crushed red pepper flakes

6 oz can tomato paste (smallest)

Option: 

Add 2-3 fresh diced tomatoes 

  

Step 3: Complete the broth.

½ cup dry white wine

½ cup flour 

6-7 cups of chicken broth or vegetable broth

Step 4 Finishing the soup (Serving 5-6 bowls)

Adjust the ingredients in this step to the number of servings you need.

Lower the temperature to a slow boil before adding the cream. 

2 ½ - 3 cups cheese tortellini (Buy the 14 oz package)

1 1/2 cups 10% cream 

1 handful of spinach, rough chopped

Serve with:

Parmesan

Fresh Parsley, chopped 

Directions:

1. Combine all ingredients in Step 1. Saute for 5 minutes until meat is brown and vegetables are softened.  
2. Step 2: Add garlic, spices and paste. Cook for 5 minutes.
3. Step 3: Sprinkle the flour over the meat and spices then blend in the broth and wine to create a roue.  (If you continue with the recipe, you will have enough soup for 5-6 people. So, if you are only feeding Two Hungry Seniors, at the end of Step 3, you can pour half your broth into a glass jar to refrigerate for another day.  You can then finish that broth the next day with fresh tortellini or even a different kind of pasta.) 
4. Step 4: Lower the temperature to a slow simmer, judge the amount of tortellini, cream and spinach you need to add for the number of servings you are making. Simmer for 8-10 minutes.
5. Serve hot with fresh bread, buns, croutons or crackers.