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I have been making this soup for years and it has been a big favorite, it is
really easy to make and is best eaten right when it is done, since the tortelinis
will soak up all the broth if left too long.


2 TBSP olive oil
1 LB dried tortelini any kind of filling
6 Italian sausages, mild is best
4 cans of beef broth full strength (like Swanson's)
4 cans of water
1 bunch fresh spinach, chopped
1 Spanish onion, chopped (red)
2 tomatoes, chopped
2 or 3 cloves of garlic, chopped
1 bunch fresh basil, chopped
5 or 6 med zucchini, sliced
salt and pepper
parmesan cheese to garnish

In a large stockpot heat the olive oil.  Cut the Italian sausage in slices, this is
easiest if the sausage is partially frozen.  Brown the Italian sausage for about
4 minutes.  Then add the onion, garlic, tomatoes and basil and brown for another
minute.  Add the beef broth and the water, the zucchini and the spinach.  the
salt and pepper.  Bring this to a boil.  When the soup comes to a boil add the
tortelini and boil until the pasta is al dente.  That's it.  Garnish with parmesan



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