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What Happens Inside Gaza’s Secret Tunnels? | Unpacked Hamas Torture Bodycam Footage: "These Monsters Filmed it All" | IDF Warfighter Doron Keidar, Ep. 225 EXPOSED: The Dark Truth About the Hostages in Gaza New Task Force Ready To Expose Dark Secrets Status: Not Logged In; Sign In Recipes/Cooking See other Recipes/Cooking Articles Title: Basil Pesto Tortellini Soup Source: Recipe URL Source: http://N/A Published: Aug 5, 2012 Author: CZ82 Post Date: 2012-08-05 07:57:46 by CZ82 Keywords: None Views: 11781 Comments: 19 Basil Pesto Tortellini Soup Ingredients • 1 cup chopped green onions(2 bunches) • 4-15oz cans Chicken Broth • 1 package Cheese Tortellini uncooked fresh or frozen (12-16 ounces) • 8 ounces Baby Portobello Mushrooms - chopped • 1/3 cup Basil Pesto (DeLallo) • ½ Tsp Kosher Salt • Parmesan Cheese freshly grated Directions In a 5 quart saucepan, combine broth, salt and green onions. In order to get the right flavor this mixture must come to a boil. Add mushrooms and cook for 3 minutes then add remaining ingredients and cook long enough that pasta cooks according to directions. Serve immediately and sprinkle with freshly grated Parmesan. Some crusty Garlic Bread would go good with this.... Poster Comment: This only takes about 20 minutes to prepare.. If you want some meat in the soup then just change the cheese tortellini to meat tortellini... Post Comment   Private Reply   Ignore Thread   Top • Page Up • Full Thread • Page Down • Bottom/Latest Begin Trace Mode for Comment # 9. #1. To: CZ82 (#0) Simple. Tasty. (but no tomato?) Liberator  posted on  2012-08-05   11:05:02 ET  Reply   Untrace   Trace   Private Reply   #2. To: Liberator (#1) Simple. Tasty. (but no tomato?) No tomato, but I do have another Tortellini soup recipe that utilizes diced tomatoes..... Hot Italian Sausage and Tortellini Soup Ingredients • 2 Tbsp Olive Oil • 1 Lb Hot Italian Sausage • 1 Lb of Cheese Tortellini • 1 Head Escarole or 1-6oz Pkg Baby Spinach • 1 Lg Onion, finely chopped • 8 cloves garlic, minced or (3 Tsp Roasted Garlic powder) • 4-5 cans Chicken broth • 2 cans Diced Tomatoes • 2 cans Cannellini Beans • 1 Tsp Crushed Red Peppers • 1 Tsp Salt • 1 Tsp Pepper • Fresh grated Romano cheese for topping • Sourdough garlic bread (or other crusty bread) Directions In a large pot heat Olive oil over medium heat, add sausage, lightly brown and crumble. When lightly browned add onion and cook for 5-7 minutes, then add escarole/spinach and garlic and cook for another 3 minutes. Add chicken broth, diced tomatoes, cannellini beans, salt, pepper, and crushed red peppers, bring to a boil then reduce to a simmer and cook for about 7-10 minutes. In the meantime cook Tortellini in a separate pot, drain, rinse and set aside…. When soup is ready add tortellini, ladle into bowls, top with Romano cheese and serve with garlic bread. CZ82  posted on  2012-08-05   21:15:42 ET  Reply   Untrace   Trace   Private Reply   #3. To: CZ82 (#2) Man, that sounds good. And healthy. Not much work either. Escarole instead of spinach for me. I use chicken sausage instead these days. With fennel. Top that off with some good Pecorino Romano and that garlic bread and a glass of vino. Mmmm... Liberator  posted on  2012-08-05   21:22:57 ET  Reply   Untrace   Trace   Private Reply   #4. To: Liberator (#3) I use chicken sausage instead these days. Instead of using store bought Hot Italian sausage that has quite a bit of fat in it I make my own with extra lean pork. When you get done cooking it the skillet is dry instead of greasy... I found a website that has all kinds of sausage recipes on it for mostly dried or dried/smoked sausages. I just use their recipe ingredients and substitute the lean ground pork and do it in 1LB increments, turns out pretty good... lpoli.50webs.com/Sausage%20recipes.htm If you decide to try this and want some tips just holler and I will help, it's really much easier that using casings and a casing stuffer.... Plus you can either pan fry, grille or smoke to get the flavoring you desire.... CZ82  posted on  2012-08-05   21:43:05 ET  Reply   Untrace   Trace   Private Reply   #9. To: CZ82 (#4) Instead of using store bought Hot Italian sausage that has quite a bit of fat in it I make my own with extra lean pork. When you get done cooking it the skillet is dry instead of greasy... I found a website that has all kinds of sausage recipes on it for mostly dried or dried/smoked sausages. I just use their recipe ingredients and substitute the lean ground pork and do it in 1LB increments, turns out pretty good... lpoli.50webs.com/Sausage%20recipes.htm If you decide to try this and want some tips just holler and I will help, it's really much easier that using casings and a casing stuffer.... Plus you can either pan fry, grille or smoke to get the flavoring you desire.... I'll take you up on that ;) I just got a grinder not too long ago and need to make sure of it. Thx for the website too. Serenissima Venezia  posted on  2012-08-10   17:06:50 ET  Reply   Untrace   Trace   Private Reply   Replies to Comment # 9. #12. To: Serenissima Venezia (#9) Thx for the website too. A lot of the recipes are in 5lb increments and the hardest thing to do is figure out how to reduce the spices to make the recipe in 1 lb increments just so you can try it to see if you like it... Once I've figured that out I put all of the spices and fresh ingriedients into a large bowl and add a couple of Tablespoons of water to them. This I mix up into a slurry because it makes it much easier and faster to get it evenly distributed throughout the pork... (Not too much water though because it will become a sticky mess)... Once your slurry is made add the pork and knead well to distribute the slurry, put it in a Large Ziplock and store in the fridge overnight to give the flavors a chance to marry... Then the next day do whatever you want to it, pan fry, grille, smoke or just crumble up and cook to add to something like a soup.... Not all of the recipes are for pork, some use hamburger, chicken, veal and turkey... So use your imagination!!! I haven't gotten around to smoking any of this yet so don't know how much that changes the flavor of the recipe... But I really need to do it because I want to make some Tasso ham for my Red Beans and Rice recipe... I'm currently using store bought which is almost $14 a pound... CZ82  posted on  2012-08-11 07:27:49 ET  Reply   Untrace   Trace   Private Reply   End Trace Mode for Comment # 9. Top • Page Up • Full Thread • Page Down • Bottom/Latest

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