My mom is a great cook.
Besides her potato bread and delicious beef and barley soup
(recipes for another rainy day) this tortellini soup recipe brings back sumptuous memories.
As the smell is wafting through the house right now, I'm remembering all the times it
simmered on her stove and
we (or I) burnt my tongue hurrying that first bite.
I've adapted the recipe just a bit for what I had on hand and to suit our large family.
One large onion chopped (it was a huge onion)
4 oz. turkey pepperoni chopped into quarters (this stuff is good if you can find it, if not, use the conventional pepperoni)
1 lb. peeled and chopped carrots
2 sticks of washed and chopped celery
2 cloves of garlic minced or chopped
Place all ingredients into a hot soup pot. It will all start to sizzle and smell delicious and small children will suddenly appear in the kitchen, grown men too....
After the onion pieces have softened, add in two 28 oz. cans of crushed tomatoes. Using the empty can, place four cans of water into the pot. (My Mom uses V8 here for her base)
Add a tiny bit of salt and pepper and a bay leaf.
Simmer until the children are salivating and crying for food. Bring to a slight boil and add in 1 lb. of tortellini, cooking till al dente. Nothing is worse than soggy tortellini, so cook only as much as you'll eat at that meal. When you re-heat the soup for another meal, cook in more tortellini.
Serve in bowls with crusty bread, making sure to warn that its hot. The kids get an ice cube in theirs...