• turkey sausage
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 5 cups beef stock
  • 1 cup water
  • 2 large tomatoes, chopped
  • 4 carrots, chopped
  • large pinch of fresh basil and oregano
  • half of a jar of Muir Glen tomato sauce
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 package all natural tortellini
  • 1 green bell pepper, chopped
  1. Before starting, chop or mince everything that needs to be chopped or minced.  It’s way easier that way.
  2. Saute onion and garlic in high heat cooking oil (I use sunflower oil). When onion is translucent, add everything else except the tortellini.  Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
  3. Add tortellini, let simmer for additional 7 minutes.
  4. Remove from heat and let cool, for like, ever, because it’s going to be ridiculously hot.
  5. Try not to eat the entire pot.  Save some for leftovers for tomorrow, because its even better the second day. IMG_0049
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