Just a reminder about my giveaway. I’ll draw the winner next week. Details here.
I’ve had an annoying chest cold this past week and the incessant coughing is driving me crazy. I haven’t been sleeping all through the night because the cough doesn’t want me to be horizontal. This morning I woke up at 2:45 am, coughed for 45 minutes and finally got up and went downstairs. I know I was bothering John, but I kept hoping I’d fall back asleep. No such luck.
So last weekend, I made a pot of that wonderful white chicken chili. I did it in the crock pot this time, it’s easily adaptable. We ate on it for a couple of nights and the rest has gone in the freezer.
Here’s the recipe I’m going to make next. This was published in our newspaper last fall and I had to run all over town to find a store that still had some frozen tortellinis left. Obviously, it looked as good to everyone else as it did to me. The recipe states that you can freeze this, and I did, but I’ll warn you that the tortellinis don’t hold up. It’ll still taste good but they turn to mush.
1 lb…………sweet Italian bulk sausage
1 cup………chopped onion
2 cloves…..garlic, chopped
5 cups……..beef broth
1/2 cup……dry red wine
2 cups…….whole tomatoes, chopped, with liquid
1 cup………sliced carrots
1……………8-ounce can tomato sauce
1-1/2 cups..sliced zucchini
3 tbsp……..chopped fresh parsley
1……………medium green pepper, chopped
1……………19-ounce bag frozen tortellini
Cook the sausage; drain off fat. Cook the onion until soft. Use the same pan.
In a slow cooker or large heavy pot, combine sausage, onion, garlic, broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, zucchini, parsley and green pepper, and slow cook 6-8 hours on low, until carrots are soft.
Add the bag of frozen tortellini. When they are cooked–about 50 minutes, or when they’re plump but still hold their curl–the soup is ready. Sprinkle pecorino Romano cheese on top, and serve with a hard-crusted bread.
This can be made ahead and frozen with the tortellini or separately and the tortellini added later.
Serves 8. Credit Marilyn Stroh for this recipe.