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There’s one thing I love more than pumpkin season, and it’s soup season. Sure, you can eat soup all year long, but when it’s 90+ degrees outside, a big, hot bowl of soup just doesn’t seem very appealing.
However, when the temperatures start to drop, the sun sets sooner, and I pull out my nice collection of fuzzy socks, there’s one type of meal always on my mind — soup. Of course, making the same soup every week can get a little boring, so I like to experiment and find new flavors that work together.
My mom always made different kinds of soup (and still does) so the basis of my soup recipe collection comes from her. To be honest, I’m not a huge fan of brothy soups — I’ll take a creamy baked potato over chicken noodle any day — but even my mom’s brothy soups are super delicious. Her chicken noodle soup is the only kind I like.
One of my favorite soups that she makes is an Italian Sausage and Tortellini soup. I think she makes it every time we’re back in Colorado. Paired with our favorite garlic knots recipe, it’s one of my favorite meals that she makes. It’s full of yummy vegetables, a tasty broth, and cheese filled tortellini.
The other day, we realized we had almost all the ingredients, and since it was a slightly cooler evening, I thought I should make it. Sadly, we didn’t have any cheese tortellini, but, we did have a package of Buitoni Crab Ravioli, and I thought it was an excellent alternative. I also used my new fresh spices, which really enhanced the flavor a lot.
I think I like this soup so much because it’s different than the typical soups I eat. Of course, I think sausage makes anything better, but the addition of the ravioli (or tortellini) and fresh vegetables makes it a knockout.
- 1 pound Jimmy Dean Sage Sausage
- 1 cup chopped onions
- 2 cloves of minced garlic
- 6 cups of beef stock
- 1/3 cup water
- 1 cup chopped carrots
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 cup tomato sauce
- 1 zuchinni, chopped
- 8 ounces ravioli or tortellini
- 1/2 cup chopped green pepper
- 1/2 cup chopped red pepper
- 1 tablespoon Parsley
- Parmesan Cheese, for topping
- In a large pot, brown sausage. Drain fat and add onions and garlic and saute for about five minutes.
- To the large pot, add the beef stock, water, carrots, basil, oregano, and tomato sauce. Bring to a boil, and then reduce to low. Simmer for about 30 minutes, and skim any fat that appears.
- After 30 minutes, add zucchini, ravioli, green pepper, red pepper, and parsley. Simmer for about 10 minutes, making sure the pasta is fully cooked.
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is currently training to be a Certified Lactation Educator. She loves spending time with her family and helping others find joy in family life.