This is one of those "almost" homemade recipes. It was emailed to me a couple of years ago (I printed it on January 6, 2010... apparently I like to collect new recipes more than actually try them) when I signed up to receive a recipe-a-day via email. It's from BetterRecipes.com.
Ingredients:
5 links sweet Italian sausage
1 can (10.5 oz) condense French Onion Soup
1 can (14.5 oz) diced tomatoes, Italian style
2 cups chicken broth
1 cup shredded cabbage
1 9-oz package fresh three-cheese tortellini **
Fresh grated Parmesan cheese
Directions
Remove casings from sausage links. Cut up meat, then brown in a 4-quart Dutch oven. Drain fat. Add all remaining ingredient, except cheese. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes, stirring occasionally. Spoon into bowl & sprinkle with Parmesan cheese.
Serves 4-6
** Notes from the Cook: You can substitute an 8-oz box of dried cheese tortellini or 1 1/2 cups of frozen. This soup is wonderful served with fresh salad and warm garlic bread.
Review:
I knew better than to try the cabbage with my kids, so I omitted it. Honestly, I thought it sounded pretty gross myself. So I added more pasta (I used 2 generous cups of frozen) instead, and this makes for a hearty, filling meal. Perfect for this time of year. I paired it with Pillsbury Crescent Rounds, brushed melted butter and sprinkled garlic on top before baking. Delish!! I was so excited about how this turned out I shared it with my folks. My expectations were high... I honestly used the sweet Italian sausage, but my mom said her mouth was "on fire". Her tongue is a bit biased and has been known to exaggerate how spicy things are. I think she could find a single speck of pepper in anything! My dad shrugged, "Eh, it was okay". I can read between the lines... that's code for "not my favorite thing you've ever cooked".
Kid Review:
O: I ate all the pasta... but my tongue is rejecting the meat and red things (ie. tomatoes).
E: Can I have more bread to dip, please? Nothing else tastes that, um... as good as the bread.
**sigh**
I ate this soup two days in a row, and went back for seconds BOTH DAYS! I am looking forward to making it again, even IF I'm the only one who will eat it.
Ingredients:
5 links sweet Italian sausage
1 can (10.5 oz) condense French Onion Soup
1 can (14.5 oz) diced tomatoes, Italian style
2 cups chicken broth
1 cup shredded cabbage
1 9-oz package fresh three-cheese tortellini **
Fresh grated Parmesan cheese
Directions
Remove casings from sausage links. Cut up meat, then brown in a 4-quart Dutch oven. Drain fat. Add all remaining ingredient, except cheese. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes, stirring occasionally. Spoon into bowl & sprinkle with Parmesan cheese.
Serves 4-6
** Notes from the Cook: You can substitute an 8-oz box of dried cheese tortellini or 1 1/2 cups of frozen. This soup is wonderful served with fresh salad and warm garlic bread.
Review:
I knew better than to try the cabbage with my kids, so I omitted it. Honestly, I thought it sounded pretty gross myself. So I added more pasta (I used 2 generous cups of frozen) instead, and this makes for a hearty, filling meal. Perfect for this time of year. I paired it with Pillsbury Crescent Rounds, brushed melted butter and sprinkled garlic on top before baking. Delish!! I was so excited about how this turned out I shared it with my folks. My expectations were high... I honestly used the sweet Italian sausage, but my mom said her mouth was "on fire". Her tongue is a bit biased and has been known to exaggerate how spicy things are. I think she could find a single speck of pepper in anything! My dad shrugged, "Eh, it was okay". I can read between the lines... that's code for "not my favorite thing you've ever cooked".
Kid Review:
O: I ate all the pasta... but my tongue is rejecting the meat and red things (ie. tomatoes).
E: Can I have more bread to dip, please? Nothing else tastes that, um... as good as the bread.
**sigh**
I ate this soup two days in a row, and went back for seconds BOTH DAYS! I am looking forward to making it again, even IF I'm the only one who will eat it.
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