In celebration of our surprise Texas snow I am posting on one of my favorite soups from my early marriage days. I learned to cook through my yearly Southern Living Cookbooks. By 1988 I had two little helpers at my kitchen counter. This soup has followed us through the years and become one of my staples for giving to families during the birth of a new baby, illnesses, or just needing a helping hand. So travel with me back to the 80's in my worn Southern Living Cookbook. I hope it warms you up.
Now add some warm French Bread and you are ready for a hearty meal.
1 pound hot or mild Italian sausage
1 clove garlic, minced
1 large onion, chopped
4 (14.5 oz) cans of tomatoes, undrained and chopped
2 cups water
1 tablespoon chopped fresh fennel or 1 tsp. fennel seeds
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
1 (9 oz) package tortellini
Remove the sausage casing; crumble sausage in a large Dutch oven. Add garlic and onion; cook until meat is browned. Drain meat; pour off pan drippings. Add tomatoes and next 4 ingredients; cover and simmer 15 minutes.
Cook tortellini according to package directions; drain and add to soup.Cover and simmer 10 minutes. Yield - 11 cups
