My Lime Green Kitchen

Posts Tagged ‘zucchini’

Italian Sausage and Tortellini Soup

Thanks to Gina for sharing this recipe! It’s very tasty — robust as Chad would say!  We have this soup often and love it!

1 lb Italian sausage
1 T. Olive Oil
1 large onion, chopped
4 large cloves garlic, thinly sliced
6 cups beef broth
2 cups diced Roma Tomatoes (may use canned)
1 can (8 ounces) tomato sauce
1 medium Zucchini, sliced
1 bag (1lb) baby spinach
1 large Carrot, thinly sliced
1/2 cup dry red wine ( Gina suggests drinking the remainder of the bottle!)
2 tablespoons basil
2 tablespoon oregano
1 1/2 cups purchased fresh cheese tortellini
Parmesan cheese, freshly shaved or grated if preferred
salt and pepper to taste, check for salt first.

Remove casings from sausage. Sauté Italian sausage in heavy pot over medium-high heat until cooked through, breaking up, simmer about 10 minutes. Using a slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon fat from the pan. Add Olive oil,  onion and garlic to pan and sauté until tender & aromatic, about 5 minutes.  Return sausage to pot. Add beef broth, tomatoes, tomato sauce, zucchini, carrot, spinach, wine, basil and oregano. Simmer until vegetables are tender, 45 minutes. Add tortellini to soup and cook until tender, about 20 minutes. Season soup with salt and pepper, to taste. Sprinkle with grated Parmesan cheese in individual bowls and garlic bread.

Zucchini Pie

4 – 5 cups zucchini – use smaller squash and you don’t have to mess with removing the seeds. Peel and slice the zucchini
1-1/4 c. sugar
2 T. all purpose flour
1-1/2 tsp. cinnamon
1-1/2 tsp. cream of tartar
1 T. lemon juice
dash of salt
dash of nutmeg
1 T. butter, cut into smaller pieces
1 – 9″ pie shell, unbaked
1/4 c. minute tapioca

Boil zucchini til almost tender. Drain. Rinse with cold water. Drain very well using paper towels.

Mix flour, sugar, cinnamon, cream of tartar, lemon juice, salt and nutmeg with zucchini.

Sprinkle tapioca into the bottom of the pie shell.

Pour in zucchini mixture. Place butter pieces around top of pie. Top with crumb topping.

Crumb Topping:

1 stick butter
1 c. flour
1/2 c. sugar

Crumble butter, flour and sugar til chunks are about the size of a pea. Sprinkle on top of the zucchini pie filling.

Bake at 375 for 45 – 50 minutes.