Soups/Stews

ZUCCHINI SOUP

1 lb. Italian sausage (remove casing)
2 cups celery, cut in 1/2 inch pieces
2 lbs. zucchini or summer squash, cut in 1/2 inch pieces.
1 cup chopped onion
2 cans tomatoes, 28 ounce can or equivalent of fresh.
2 teaspoon salt
1/4 teaspoon basil
1/4 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon Italian seasoning
2 large green peppers, chopped

Brown sausage and drain. Add celery and cook for 10 minutes. Add all remaining ingredients except green peppers. Simmer covered for 10 minutes. Makes approximately 3 1/2 quarts. Serve with grated Parmesan cheese and Italian bread or hard rolls.

*** Before cooking-slice sausage in approximately 1 inch chunks.

~Unknown Author

HEARTY TORTELLINI SOUP

6 servings

2 cloves, garlic, crushed
1 Tablespoon margarine
2 (13 3/4 fluid ounces) cans chicken or beef broth
1 (8 ounce) package fresh or frozen cheese tortelleni
1 (10 ounce) package fresh or frozen spinach thawed
1 (16 ounce) can stewed tomatoes, undrained and coarsely chopped
Grated Parmesan cheese

In large saucepan, over medium high heat, cook garlic in margarine for 2-3 minutes. Add broth and tortellini heat to a boil. Reduce heat; simmer 5 minutes more. Serve topped with cheese.

~Unknown Author

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