Tortellini Soup {and an awesome iTunes playlist}

The Littles are wishing the rain away in Austin. Me? I’m cozy and content with the unseasonably cold, wet spring. It’s a perfect Thursday morning to continue my spring cleaning, make a new playlist for our trip to Ireland, and simmer a big pot of a favorite soup on the stove. I made this soup all winter and the Littles triple heart love it. I double this recipe so it makes a big pot because the leftovers serve double duty as a yummy sauce to top spaghetti. {The Littles tend to eat up all the yummy tortellini, so leftovers double duty, the pasta doesn’t!}

Two meals in one? Yes, please.

While the soup’s simmering, I’m having fun creating a new playlist full of fresh tunes. Y’all I was in serious need of an update. Here are a few new to me favorites:

Beautiful Day by Joshua Radin

Hero by Family of the Year

You Never Need Nobody by The Lone Bellow

Cannons by Phil Wickham

Home by Phillip Phillips

Between the Raindrops by Lifehouse

How sweet is that list?!?! Crank up the tunes, make some soup, and in the words of Papa Hemingway, “decide where to be happiest.”

Tortellini Soup

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A delicious, hearty soup that has become a favorite at our home! Doubles easy to take to a friend or serve a crowd. Leftovers make a fabulous sauce for spaghetti.

• Author: Kristin Schell
• Category: Soup

Ingredients

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• 1 lb mild Italian sausage, crumbled
• 1 (28 oz) cans of crushed tomatoes
• 1 onions, chopped
• 2–3 cloves garlic, minced
• 3 cups beef broth
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon thyme
• salt & pepper to taste
• 1/2 cup red wine (beef broth or water will work too)
• 10 oz package cheese tortellini
• Parmesan cheese for garnish
• Crushed red pepper

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Instructions

1. Brown sausage in a large dutch oven. Add onion and garlic and saute until soft and starting to brown, about 5 minutes. Add tomatoes, beef stock and herbs. Bring to a boil, reduce heat, add carrots and simmer for 30 minutes or until carrots are tender. Add zucchini and wine. Cook 10 minutes or until zucchini is tender. Season with salt and pepper to taste. Add tortellini and simmer 10 minutes more. Garnish with freshly grated parmesan cheese and sprinkle red pepper flakes, if you like a little heat.

Love,