This is a variation on Forest Hills Zucchini Soup from The Rochester Junior League Cookbook, Apple Hood and Mother Pie. There is something about the aroma of this soup that permeates the neighborhood!
The original recipe called for a twenty minute simmer. We love it cooked for a couple of hours and love the pasta added at the tail end.
This is even better the next day!
1 pound Italian sausage links (removed from casing) or patties
(Note: can use mild or hot and turkey or pork)
1/2 pound ground round beef
2 cups celery sliced 1/2 inch thick
2 pounds zucchini, sliced 1/2 inch tichk
1 1/2 cups coarsely chopped onion
2 28 ounce cans tomatoes in sauce
2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon basil (fresh to taste if you have it)
1/2 teaspooon garlic powder
1 package fresh cheese tortollini
Shredded mozzarella cheese
Fresh grated Parmesan cheese
Brown sausage and ground beef in a large Dutch oven. Drain off fat.
Add celery and cook for ten minutes stirring often.
Add remaining ingredients except green pepper, pasta and cheeses.
Simmer, covered for two hours.
Add green pepper and pasta. Cover and cook until pasta is tender.
Sprinkle generously with mozzarella and Parmesan.
The William Henry Miller Inn
Bed and Breakfast Foodie