recipe

Even though we’re based in Florida, I am obsessed with making heavy, comforting, savory meals. Though it is technically a soup, the sausage, cabbage and tortellini makes it heavy enough to ALMOST feel like a stew. Perhaps it’s the start of the new school year and my inner child is yearning for the cooler temperatures (not really…well, maybe a wee bit) but I always start to make this dish in September.

I experimented a lot with this dish because typically I’m not a fan of cabbage but when I omitted it, it lost much of it’s depth. I use sweet Italian sausages because 2 out of three children do not like anything spicy so if you like some heat, bring on the spicy sausage! When I went shopping, I normally look for a very small head of cabbage because I’ll use 1/2 to 3/4 and eliminate the rest. I hate wasting food, but again, I hate cabbage. When I went to the store the other day they only had freakishly large heads…like, 3 1/2 pounds! I couldn’t justify wasting so much food. So I went to the bagged salad area and got a bag of slaw which was the perfect amount. Not gonna lie, I didn’t like the consistency. I want my cabbage to be more coarsely chopped, less fine. It tasted fine. Just wasn’t the same.

Lastly, this goes great with some crusty bread and if you want, some Italian style croutons and/or Parmesan is GREAT on top of it.

This fed a family of 5 with some leftovers.

olive oil

2 box cartons of Beef broth

3 spoonfuls of tomato paste

1 onion diced

2 cloves garlic chopped

1 very small head of cabbage or half of medium. chopped

1 package of Italian sausage

1 bag of frozen cheese tortellini

Salt to taste

croutons, Parmesan and crusty bread (optional)

Brown the sausages in a frying pan with a splash of olive oil on medium heat. Take your time browning all sides so that it partially cooks inside. Take of the pan and reserve to the side.

Next add a splash more olive oil (if needed) and brown your onions and garlic. While this is happening, start cutting your sausages into bite size disks. Add to the pan.

Next empty both cartons of broth and 3 spoonfuls of tomato paste into a large pot. Bring to a light boil. Add cabbage and onion/garlic/sausage mixture. Reduce heat to medium high. Cook for 5 minutes. Add frozen tortellini and turn off heat. Let it sit for 10 minutes.

I find that when I cook the tortellini over heat on this dish, it gets mushy quickly and I want it to be firm.

Season to taste.

There was a point in my life that I was a dedicated vegan. It lasted a good four years and I was probably the healthiest I ever was but I was in a part time job and was able to commit the time to making fresh, tasty, nutrient dense foods.
As I fell into the fast paced world of full time jobs, school aged kids and messy houses, my commitment waned and I had resorted to quick meals.

This particular recipe had survived the “change of life” due to its simplicity, flavor and my children’s desire to eat it. By cooking the broccoli with the pasta the flavors all get infused, the shell pasta becomes little cup holders of deliciousness and the broccoli medallions gives an added texture that is surprisingly delightful.

Prep time: 10 minutes
Cook time: 15 minutes

1 bunch of broccoli
2 tablespoons olive oil
3 small to median cloves of garlic
Shell pasta or Barilla Collezione shell pasta.
Salt to taste

Start a large pot of water to boil.
Cut of the heads off the broccoli and peel the tough outer skin of the stems (with either a peeler or a knife) cut the stems to create disks/medallions and throw in the pot.
Next, chop the broccoli heads into small bite size pieces and throw in pot with the stems.
When the water begins to boil and the broccoli has taken on a slightly brighter hue, add the pasta in to the pot as well, stirring occasionally to ensure nothing sticks.
Follow manufacturers directions for time cooked (personally, I like al dente)
While its cooking, take two to three garlic cloves, peel off outer layer and smash with the flat of your chopping knife the chop into tiny pieces.
As pasta finishes cooking, get a large measuring cup and reserve about one cup of the water that the pasta/broccoli mixture cooked in. Set aside. Then drain pasta and return to pot.
Heat olive oil in pan and add garlic. When the garlic just starts to really sizzle, turn off heat. Cooking too long can create a slightly bitter taste.
Pour over pasta and add the reserved cup of water. Season with salt and Stir well.
Serve with some shredded Parmesan.

Tell us what you think!

Blu Owl Gypsy

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