img_7249With the weather is getting cooler and that means one thing in the Brown House…. Soups On with Italian Tortellini Soup

I love that I can make some soup! Living in Arizona means you have to take advantage of any opportunity you have to make soup especially between November and February.  Let’s face it, no one wants to eat soup when it is 100+ degrees outside, well at least I know I don’t.

Now there are three pretty awesome things about making your own soup:

  1. You are in complete control of the ingredients you add, including how much salty, how much broth you have, and whether or not you have lots of veggies.(Easy way to conceal veggies from family members who supposedly don’t like them.)
  2. It is quick and simple to make, there aren’t usually a ton of steps and most homemade soup can be finished in less than 30-45 minutes depending on the type you make.
  3. It is versatile and something the whole family can enjoy. Plus you can make it as light or heavy as you want, maybe even add a grilled cheese sandwich if you need a little more substance.

Given the fact that I wanted to eat a little lighter (and my family didn’t necessarily want to) as we approach the holiday season I created this Italian Tortellini Soup, which is really great for the whole family, because everyone can control how much tortellini they put in your bowl.

Ingredients:

1 tbsp Coconut Oil

1/2 lb Ground Hot Italian Sausage

1/2 lb Groung Sweet Italian Sausage

1 medium to large Onion finely chopped

1 Red Bell Pepper

1 Green Bell Pepper

2 cups Shredded Zucchini

6 large cloves of Garlic minced

6 Cups Baby Spinach Chopped

3 tbsp dried Basil or 1/2 Cup Fresh Basil

4 cups Beef Stock (this has a lot of extra protein)

4 cups Vegetable Broth

1 can (14oz) Fire Roasted Tomatoes

1/2 cup of your favorite spaghetti sauce

3 cups of your favorite Tortellini

sea or kosher salt, pepper and red pepper flakes to taste

Directions:

First chop all your veggies and set aside in 3 bowls – one for peppers and onions, one for garlic and one for spinach.  Shred zucchini and put it aside.

Heat a large stock pan over medium heat, then add coconut oil.  Once melted/warmed add both kinds of sausage and start to brown.  Part way through browning add the onions and peppers.  Continue to brown, making sure the sausage is in bit size pieces.  Add garlic and brown for another 2-3 minutes until done.

Next add the zucchini and cool for 2-3 more minutes.  Then add the beef stock and vegetable broth, tomatoes and your favorite spaghetti sauce.  Bring to a boil and then turn town and simmer for 20-30 minutes.  Season to preferred taste with salt, pepper and red pepper flakes.

After simmering for 20-30 minutes, add the spinach and 3 cups of tortellini (you can add more if you preferred but beware because you will lose some broth).  Cook for another 8-10 minutes, or until the tortellini is done.

** I stir my soup as I am cooking it fairly regularly.  Plus this allows me to opportunity to taste it and see if I need to adjust anything.

Serve with a side of garlic toast if you want and top with some parmesan cheese.

This is sure to be a family pleaser, as my son wanted seconds and then took leftovers to school for two days and my husband also loved it.