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.
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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.
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