Karen'??s Corner: Turtleback Soup
February 5, 2010by Karen D. Fyke
Daughter Kirsten made this soup when her kids were small, and her daughter Jenny thought the pasta shells looked like little turtles swimming in the soup, hence the colorful name for this family recipe.
2 14-oz cans chicken broth
2 C water
1 pkg. frozen tortellini
1 14-oz. can stewed tomatoes
2 cans diced tomatoes
5 cans Campbell’s Minestrone Soup
Brown sausage. Drain and set aside.
Bring broth, water, and bouillon cubes to a boil.
Add tortellini and cook 22 minutes.
Add rest of the ingredients and bring to boil. Let simmer until ready to serve.
This makes a LOT of soup! It keeps well in the refrigerator, however, and is good warmed up on another day.
If you would like to have your recipe appear here, email it to editor@legalrecord.net . Mention the word “Recipe” in the subject line. To send it by US mail, address it to Karen D. Fyke, Woodford County News Bulletin, PO Box 203, Eureka, IL 61530.
© 2009 Karen D. Fyke. • All rights reserved.
