veggies galore

March 14, 2011

this recipe is a blend of two recipes from my aunt. she got them from bon appetit magazines.


  • 2 T olive oil
  • 1 lb fully cooked italian sausage or kielbasa
  • 1 c chopped onion
  • 3 large garlic cloves, minced
  • 1 1/2 T thyme
  • 1/2 tsp dried crushed red pepper
  • 5 cups beef/chicken broth (~3 cans = 42 oz.)
  • 1 large zucchini, sliced – half coins
  • chopped kale (1 bunch)
  • 2 large carrots, thinly sliced coins
  • 2 cans diced tomatoes
  • 1 15-oz. can tomato sauce
  • 1/2 c dry red wine
  • 2 T basil
  • 2 T oregano
  • 1 9-oz. package cheese tortellini


  1. heat oil in large pot over medium-high heat.
  2. add next 5 ingredients and saute until onions are soft and kielbasa is brown, about 12 minutes.
  3. add broth and bring to boil.
  4. stir in zucchini, kale, carrots, diced tomatoes, tomato sauce, wine, basil, and oregano.
  5. simmer until vegetables are tender, about 40 minutes.
  6. add tortellini to soup and cook until tender, about 5-8 minutes. season soup to taste with salt and pepper.

sources (italian sausage and tortellini soup, bon appetit, oct. 1993; cheese tortellini soup with cannelini, kielbasa, and kale, bon appetit, feb. 2002)

i tried this recipe and it smells and tastes wonderful ! my aunt actually gave me both recipes separately and said that she mixed both recipes. so i took both recipes and blended them into this one.

i left out the tortellini altogether when the finished product was done; i was actually wanting to make some kind of vegetable soup and that’s when i remembered that my aunt had sent me the recipe for the delicious soup she often makes for thanksgiving.

i added more kale (the original recipe called for 1/2 bunch) and one more carrot because i like a more veggie infested vegetable soup. i may try the soup out with some added tortellini tonight.


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