I’m feeling kind of sick today. It’s also raining outside. Comfort food? Comfort food! Oh wait, that’s all I ever eat! LOL. I need hot savory stew. One with tomatoes, garlic, cheese, veggies, meat, pasta…. you know, my usual go to flavor pallet. I found this recipe in one of those handy dandy cooking mini magazines that tend to catch my eye in the checkout line. Since then, it has become a staple during the cold rainy fall, winter… and spring. I love making big batches so I can have it for lunch for a couple of days. If you portion the tortellini, it’s can be fairly low cal too!
- 3 cups beef broth (or chicken, or a mixture)
- 1 16 oz can diced tomato
- 1 16 oz can tomato sauce (use 2 if you want it more soupy)
- 1 medium carrot – thinly sliced
- 1 lb Italian sausage (mild or hot, your choice) I’m not a carnivore, so I only use ½ a lb.
- 1 small onion
- 2 garlic cloves minced
- 1/3 cup fresh basil, chopped
- 1 cup of baby spinach, chopped
- 1 package of refrigerated cheese tortellini
- 1 zucchini, sliced
- 1 palm of dried Italian seasonings
- Grated parmesan
Extras: 1/3 cup green pepper chopped (I don’t like green pepper so I skip it), a dash or two of red wine or balsamic vinegar.
Time: 1 hour
In a large sauce pan combine beef broth, tomato sauce, diced tomatoes, and carrots. Bring to a boil and then reduce to a simmer.
In a pan, crumble sausage and sauté along with diced onion and garlic.
Add the drained meat to the sauce pan
Cover and simmer for 30 minutes
Stir in zucchini, basil, and spinach. Cover and simmer for another 15 mins.
Add tortellini and simmer for an additional 15 minutes.
Top with grated parmesan