It was the night before Thanksgiving. And we ate Italian style.
There would be plenty of time for that good ol' traditional food on Thanksgiving Day.
Shirley Harkey's Italian Stew
(I left out the sausages this time and doubled the tortellini.)
1 pound bulk italian sausages
1 small chopped onion
1 clove minced garlic
3 cups beef broth
1 14 1/2-ounce can stewed tomatoes cut up
1 8-ounce can tomato sauce
1 medium carrots thinly sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1 9-ounce package refrigerated cheese tortellini
1 small sliced zucchini
1/3 cup chopped green peppers
2 tablespoons minced fresh parsley
Grated parmesan cheese
In large stock pot cook sausage and onion over medium heat. Shirley used italian sausage links and took the skin off. Cook until meat is no longer pink and onion is tender. Drain. Add garlic, cook and stir for 2 minutes.
Stir in broth, tomatoes, sauce, carrot, basil and oregano. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes.
Gently stir in tortellini, zucchini and green pepper and parsley. Cover and simmer for 20-25 minutes or until tortellini is tender. Serve with parmesan cheese. Makes 2 quarts.