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A Warm Winter Soup to Remind You of Summer

Submitted by: kathleennoland on February 20, 2012
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A Warm Winter Soup to Remind You of Summer

I had eaten an Italian soup from a meal-prep company recently. You know, the places in larger cities where you go and assemble meals that you will store in your freezer to cook later, so you can (in theory) avoid making a mess in your own kitchen AND so you …

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Ingredients

Directions

I had eaten an Italian soup from a meal-prep company recently. You know, the places in larger cities where you go and assemble meals that you will store in your freezer to cook later, so you can (in theory) avoid making a mess in your own kitchen AND so you don’t have to buy more than you will use.


It was good, but I thought it could be even better, so I invented this version. It makes a crock pot full of soup, and helps use up some of that end-of-the-season zucchini that those of us who grow it always seem to have around.

We slice and freeze zucchini, and then we can eat this even in the middle of winter (which we did today!).

It’s a very forgiving recipe, so you can add or subtract a bunch of ingredients and it’s going to be good, no matter which way you make it.

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Zucchini-Tortellini Harvest Soup

1 lb. Italian pork sausage links, browned and thinly sliced (I usually place these in a skillet with water and boil them until they are done, which helps cut down on the grease; then I cool them, slice them, and brown them along with the onion in the skillet)
1 medium onion, chopped
1 or 2 carrots, peeled and chopped
2 cups of tomatoes, diced (you can use a can of tomatoes if you don’t have fresh)
2- 14 oz. cans of vegetable broth (or you can use beef or chicken broth)
14 oz. can/jar of pizza sauce
2 cups of water
1 bay leaf
1 or 2 small zucchini, sliced or shredded (I like chunkier, so we slice)
9-oz. package of refrigerated cheese tortellini (left uncooked)
Parmesan cheese, fresh or sprinkle, for flavor and garnish

Add everything to the crock pot except for the zucchini, tortellini, and cheese. Cover and cook on low for 5 to 7 hours. About an hour before you want to eat dinner, add the zucchini and tortellini, then let it cook one more hour. (Discard the bay leaf.)

Ladle into soup bowls, and garnish/flavor with parmesan cheese.

I like this soup any time of the year, but it’s especially tasty when the memories of too much zucchini have faded a little!

Get the printable and save it to your recipe box:
Zucchini-Tortellini Harvest Soup

Kathi N blogs at Granddad’s Corner.

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Categories: Blog

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Comments

2 comments | RSS feed for comments of this post

  1. 2-20
    9:21
    am

    This sop is heavenly! I read the recipe on Grandad’s Corner not long ago and made it the same day. Easy to put together and so, so good. This is a keeper in our menus.

  2. 2-20
    3:44
    pm

    I love this idea! Jarred pizza sauce is one of my favorite foods. I know, it’s weird. But I love the idea of using it in a soup.

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