Soup and Bread

I had to do another post right away so that the picture of the awful snakes wasn't showing whenever my blog was opened. Halloween night I made this soup for dinner along with the bread shown below. I thought it was delicious and want to share the recipe.

Italian Sausage and Tortellini Soup

1 pkg. sweet Italian sausage (1.25 lb size) I used hot sausage
1 onion chopped
1 clove garlic minced
2 lg cans diced tomatoes
4 cans beef broth
1 1/2 cups red wine
2 lg. carrots chopped
1 pkg. frozen spinach (thaw and drain)
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. oregano
1 pkg dried cheese tortelline (I used the fresh 5-cheese tortellini from Costco)
shredded Parmesan cheese

Remove casings from sausage and discard casings.
Brown sausage, onion and garlic in a large dutch oven, stir until sausage crumbles and is lightly brown. Drain and return to pan.

Add tomatoes, broth and wine, bring to a boil. Add vegetable and herbs. Stir, reduce heat and simmer for 25 minutes

Add the torellini and cook for 15 to 20 minutes if using dried tortellini. If you use the fresh, as I did, you will only need to cook it for 7-8 minutes.

Garnish each serving with parmesan cheese.


I served it with this delicious oatmeal molasses batter bread. Easy to make and really good with soup.



Oatmeal Molasses Batter Bread

2 pkg. yeast
2 tsp. salt
5 cups flour
1 cup quick cooking oats, uncooked
1/2 cup molasses
1 tablespoon margarine or butter

Combine yeast, salt and 2 cups of the flour in a large bowl. Set aside. In a 2-qt pan mix the oats, molasses, 1 T. butter add 2 1/4 cups water. Heat over low heat until very warm (120-130 degrees) . With electric mixer on low speed, gradually beat liquid into flour mixture, just till blended. Increase mixer speed to medium and mix for 2 minutes. Beat in 1/2 cup flour and beat on med for another 2 minutes. With a large wooden spoon, stir in remaining 2 1/2 cups flour to make a stiff batter that leaves the sides of the bowl. Cover bowl loosely with plastic wrap and let rise in warm place until double in size, about 1 hour. Grease two 2-qt. round casserole dishes. Divide dough into equal portions and turn into casseroles. With greased hands, turn dough to grease top and shape each into a ball. Cover loosely with plastic wrap and let rise about 45 minutes, until double in size.

Place in a pre-heated 350 degree oven and bake for 40 minutes or until loaves sound hollow when tapped. Remove from casseroles and serve warm.

(There is only 1 gram of fat in each serving and no cholesterol)