Keep It Hot

Today we have a hearty soup created by my step-daughter Theresa. Not only is this soup easy to make, it tastes great! Add crusty bread and a chilled bottle of white wine for a marvelous meal.

Tortellini Soup
1 lb. bulk Italian sausage
1 med. onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
4 lg. garlic cloves, minced
1 tbsp. Italian seasoning
4 cups beef stock
¼ cup cornstarch
¼ cup water
2 cups half & half
1 package Buitoni Fresh Garlic Tortellini, 3 cheese or chicken

Brown sausage in medium-size saucepan. Empty into a 6-quart slow cooker. Stir in onion, carrots, celery, garlic, Italian seasoning, and stock. Cook on high 4 hours or on low 7 hours.

This soup may also be made on your stovetop. If so, brown sausage as directed then add the vegetables, seasonings, and stock. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 45 minutes.

Whichever method you choose, at the end of the cooking time skim off any fat.

Dissolve cornstarch in water in a small bowl. Stir in half & half. Blend this mixture into the soup pot. Gently fold in tortellini and mix well. Cook until pasta is soft and heated through.

If the soup is thicker than you like, add a little milk to create a consistency you prefer.

Stay warm!

Sloane