It was -12℉ when I got up this morning. It has now warmed up to a toasty -6℉.
Italian Sausage And Tortellini Soup is packed with vegetables in a fragrant, herb laden broth. It’s just the thing to warm yourself up.
1 pound sweet Italian sausage, casings removed
1 large onion, chopped
2 cloves garlic, thinly sliced
8 cups beef broth
2 cups diced peeled tomatoes, canned or fresh
1 medium zucchini, chopped
1 large carrot, chopped
2 teaspoons dried Italian seasoning
9 ounces fresh cheese tortellini
Parmesan cheese, to serve
1. Sauté sausage, onion and garlic in a large Dutch oven over medium-high heat until sausage is cooked through, breaking up with back of spoon, about 10 minutes. Drain any fat.
2. Add beef broth, tomatoes, zucchini, carrot and Italian seasoning. Bring to a boil, reduce heat and simmer, stirring occasionally, for 20 minutes.
3. Add tortellini to soup and cook until tender, about 8 to 10 minutes. Season soup with salt and pepper, to taste and sprinkle with Parmesan.
Recipe from Cooking With Paula Deen Magazine
Ashley Riley describes her genre of music as “Dreamy Alternative Folk”. I’d say that is a perfect description.
Ms. Riley’s third album “All The Pretty Things” is set for release in February, 2014. It’s full of beautifully arranged songs that highlight the sweetness of her voice.
I’m really loving ‘Hard To Hold’ with its catchy hook and delicate piano.
“If I could let you in
I could let you in
But I’m hard, hard to hold”