Well I actually made a new recipe this week! Woo hoo! Now go by the actual recipe not my pictures because I screwed up and got twice the amount of sausage… Yea… That’s what I call one of my “Shannon Moments.” I have them quite often and they are usually worse than this. Am not even kidding! 🙂
Okay, so I got this recipe from Rachel Ray’s 2,4,6,8 cookbook that my friend from work lent to me. She brought some of it in and it looked really good so I figured I’d have to try it. Go by what the recipe says, not my pictures I had to make a double batch)
1 pound sweet Italian sausage
2- 9 oz packages of tortellini (whatever you like, I got 3 cheese)
1 28 oz can diced tomatoes
2 quarts chicken broth
1 small fennel bulb chopped- handful of fennel fronds saved
2 large onions chopped
4-5 large cloves garlic minced
3 celery stalks with greens chopped
1 1/2 cups fresh basil chopped
1/2 cup Italian parsley chopped
Grated Parmigiano for topping
Brown sausage in a large soup pot over medium-high heat breaking it up with a wooden spoon as it cooks.
Once the pasta is cooked though, add the basil and parsley (I used dried because my basil plan is looking a little wimpy and I was lazy…), then taste and re-season with a little more salt and pepper to taste. Chopp up the reserved fennel fronds, stir them in, and serve.
Question: What’s your favorite soup recipe?