Megan’s mom came to visit for mom’s weekend at UI and made us this soup…it was delicious! It does make a LOT of soup (prolly enough for 4 hungry-8 not so hungry people) and doesn’t freeze well (I tried), but it does reheat well from the fridge. I also really like just using TJ’s Roasted Red Pepper Tomato Soup in place of the Spaghetti Sauce, and adding only a little bit of chicken broth.
2 cans chicken broth
1 big can spaghetti sauce (like Hunt’s…she used mushroom flavor)
1 yellow squash
1 kielbasa sausage, pre-cooked.
1 bag frozen tortellini
Loaf of bread
Cheese to sprinkle on top
Cut the squash, zucchini, carrots, sausage into chunky, bite-size slices. Mince the onion. Saute the sausage and veggies until softened (this is optional, and really only if you want to cook it quick), then throw that, the broth, and the spaghetti sauce into a big saucepan on the stove over low heat. About half an hour before serving, add the tortellini. DONE! Don’t forget to serve with some bread! And I also like to add some cheese, like Cougar Gold or Gorgonzola.
Really, you can do whatever you want to the soup. You could add mushrooms, artichoke hearts, green beans, potatoes, or use a different kind of meat like shrimp, chicken…even bacon! I will definitely add some garlic and basil…maybe some italian seasons. I’m super excited to try it myself. It made a huge amount, enough to feed probably 6-8 people, or just have some leftovers.f