Soup contest 2010
March 8th, 2010
February means soup time at Simantel. This year, the annual Simantel Soup cook-off brought us many delights, but Patty Moye’s Italian Sausage Soup with Tortellini stood out from the competition. Patty claimed a cash prize of $40 and a free night stay in the lodges at Wildlife Prairie Park! Check out the recipe and more photos after the jump.
| Italian Sausage Soup with Tortellini | |||||
| Ingredients: | |||||
| ** | 1 lb sweet Italian sausage | ||||
| 1 cup chopped onion | |||||
| 2 cloves garlic, minced | |||||
| *** | 5 cups beef broth | ||||
| 1/2 cup water | |||||
| 1/2 cup red wine | |||||
| 4 large tomatoes – peeled seeded & chopped 1 cup thinly sliced carrots 1/2 tblsp packed fresh basil leaves 1/2 tsp dried oregano 1 8oz can tomato sauce 1 1/2 cups sliced zucchini 8 ounces fresh tortellini pasta 3 tblsp chooped fresh parsley grated parmesan for garnish |
|||||
| Directions: | |||||
| 1 | Brown meatballs in heavy pan, remove and drain, reserve 1 tblsp drippings in pan. | ||||
| Saute onions and garlic in drippings, careful not to burn garlic. | |||||
| 2 | Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and | ||||
| meatballs. Bring to a gentle boil, reduce heat and simmer uncovered about 30 minutes | |||||
| 3 | Skim fat from the soup, and simmer covered for 30 minutes more. Add tortellini, | ||||
| zucchini and parsley during the last ten minutes. | |||||
| Serve with parmesan sprinkled on each serving | |||||
| ** | I combined sweet & mild sausage and made mini meatballs, you could also add some hot. | ||||
| *** | I made beef stock following Julia Childs’ recipe in Mastering the Art of French Cooking, but | ||||
| any high quality canned broth will be just fine. | |||||
Patty sharing the lime light with Stacy!
Congrats to Patty! The recipe sounds delicious! Maybe I can get my wonderful mother to cook it for dinner!! (wink wink Mom)