Sunday, November 24, 2013

Creamy Sausage Tortellini Soup

I had to go to the shelter yesterday to pick up the frozen turkey carcasses they saved for me to make gravy.  I just can't go there empty handed.  When I pull up the men have such excited looks on their faces that I have to have something to feed them.  I whipped up 50 quarts of this soup.
 First I made chicken stock with some leftover chicken bones.

 I will give you the recipe for a normal amount.  Saute 1 medium diced onion and 4 stalks of diced celery in 2 T. of oil.

 Add 1 lb. of Italian sausage and break it up as it browns.  Sprinkle in 1 tsp. of granulated garlic, 2 tsp. Italian seasoning, 1 tsp. salt and 1 tsp. of black pepper.

 Add 2 C. of chicken stock and 2 cans of tomato soup. I added some I had frozen along with what I had just made.  Let this come to a low boil.

 Add a bunch of diced kale.

 I had 20 lbs. of cheese tortellini and wanted to stretch it so I added 4 lbs. of campanella pasta.  You can skip this step.  Add 1 bag of frozen cheese tortellini.

 After about 3 minutes turn the heat down to a simmer and add 1-1/2 C. of milk and 2 C. of half and half.  You can use low fat if you wish. Heat gently, taste and adjust seasoning.  Serve with grated Parmesan cheese.

* I added some pesto for added flavor.If you want to do this, add 1/4 cup.