Tarantino’s Italian Sausage Soup
1 tablespoon olive oil
1 medium onion, diced
1/2 pound Tarantino’s*
mild or hot Italian
sausage, sliced
2celery stalks, diced
2garlic cloves, minced
1/2teaspoon dried oregano
1/4cup white or
red wine, optional
1. Heat olive oil in a deep saucepan over medium
heat; add onion and cook for 1-2 minutes; add
sausage and cook for 3-4 minutes. Add celery,
garlic and oregano and cook for 1 minute.
2. Stir in wine and cook for 2 minutes. Add
water, carrots, tomatoes and bay leaf and bring
to a low boil. Simmer for 30 minutes. Season to
taste with salt and pepper.
3. Remove bay leaf. Serve with small pasta and
top with grated Parmesan. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
4 cups water
2 small carrots, peeled
and diced
1 cup diced tomatoes in juice
1-2 bay leaves
Salt and pepper
1 cup cooked ditalini, orzo
or other small pasta
Hidden Valley Original Ranch
Spinach Tortellini with Roasted
Bell Peppers
2 9-ounce packages fresh
spinach tortellini
2 tablespoons butter or
olive oil
4 garlic cloves, minced
1 7-ounce jar roasted red
peppers, rinsed, drained
and sliced thin
1/4cup chopped fresh basil
or 2 teaspoons crushed
dried basil
1/2cup chopped walnuts
or pine nuts, toasted
1 cup Hidden Valley
Original Ranch Dressing
Fresh basil leaves, optional
1. Cook tortellini according to package directions.
2. Melt butter in a medium saucepan; add garlic
and cook over medium heat for approximately
2 minutes. Stir in tortellini, red pepper and basil;
add nuts. Stir in dressing so that mixture is creamy
and tortellini are coated.
3. Garnish with basil. Makes 4-6 servings.
