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Sausage and Tortellini Soup

October 23, 2016 10:25 AM

Maureen Clancy and her student Trevor Stockman make their hearty Sausage and Tortellini Soup in the Let's Eat Kitchen, plus the recipe for a rich Apple Butter.

Sausage and Tortellini Soup

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INGREDIENTS

  • 1 lb. chorizo ,or other flavored sausage (Chicken)(Turkey )
  • 1 onion, chopped fine
  • 2 cloves crushed  garlic
  • 1 -28 oz. can of crushed ( San Marzano tomatoes)
  • 1 Qt. flavored chicken broth
  • 1 cup water
  • ½ cup dry red wine
  • 8 oz. frozen cheese tri color  tortellini
  • ½  cup kale
  • ½ cup  spinach
  • Fresh basil to serve\Parmesan Cheese  -garnish
  • Serve with Crusty Bread w/ Apple Butter ( see recipe)

INSTRUCTIONS

  1. Cook sausage , onion, and garlic over medium heat in a large saucepan

Line your slow cooker with a disposable slow cooker liner Place inside slow cooker a 4- or 5-quart slow cooker.

  1. Add remaining ingredients (except basil) and stir combine
  2. Cook on High heat  for 3-4 hours

Garnish soup with shavings of Parmesan cheese or shredded Parmesan cheese & Fresh Basil .Makes 10 to 12 servings.

 

Nutrition facts: Servings Per Recipe 10, Potassium (mg) 162, sodium (mg) 717, sugar (g) 7, iron (mg) 2, pro. (g) 9, vit. A (IU) 972, calcium (mg) 91, cal. (kcal) 176, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 2, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 12, Monounsaturated fat (g) 1, Thiamin (mg) 0, Fat, total (g) 5, vit. C (mg) 8, carb. (g) 23, Niacin (mg) 1, sat. fat (g) 1, chol. (mg) 28, Riboflavin (mg) 0

Quick & Easy Apple Butter

  • 3 pounds crisp and sweet apples, such as Gala, Honey crisp, peeled (about 8 apples)
  • 1 cup apple cider
  • 1 Tb. Rum Extract
  • 1 1/2 cups sugar, divided
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

    Preparation

    1. Cut apples into 1-inch pieces. Bring apples, cider, and 1/2 cup sugar & extract to a rolling boil in a Dutch oven over high heat. Cover, leaving lid slightly ajar, and boil 20 minutes or until apples are tender and most of the liquid has evaporated; stir every 5 minutes.

    2. Process cooked apples and cooking liquid in a blender until smooth. Return mixture to Dutch oven. Stir in cinnamon, cloves, and remaining 1 cup sugar. Bring to a boil over high heat. Reduce heat to low, and simmer, uncovered and stirring often, 15 minutes or until thickened. Cool about 45 minutes. Spoon into airtight containers, and refrigerate up to 2 months or freeze up to 6 months.

    Tastes great on bagels, English Muffins, or just Buttered Toast.

     

Credits

Joel Landas

Copyright 2016 - WNYT-TV, LLC A Hubbard Broadcasting Company

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