My Boy's Favorite Meal....Right Now

On their birthday we have always let the kids pick whatever they want to have for dinner - restaurant, favorite meal Mom makes, whatever they want really. A few days ago it was my son's birthday. Now, we are foodies - we love food. I love cooking. I love using fresh ingredients, I love making new things, and I love experimenting with foods we've never had before. I am always in search of a new recipe that everyone will love. And my biggest fan? Logan. While Brandon has definitely given me accolades throughout the years, and really every day, Logan is by far my most vivacious fan. He never fails to let me know how delicious the food I make is, or how lucky he is for having a Mommy that is such a good cook. Honestly, I'm getting worried for his future wife...hope she will have some talent in the kitchen!

Anyway, for my Logan's birthday dinner he didn't want to go to a restaurant, he didn't want hot dogs, or macaroni, or any other kid-type food, he asked for my Tortellini Meatball Soup!

Now I must give credit where credit is due. I started with this recipe out of the March/April 2009 issue of Country Home, but of course I've tweaked it a bit.

I encourage you to try it. It really is delicious....and fast.

Tortellini Meatball Soup

Ingredients:
8 oz. sausage (I use Jimmy Dean's)
1/3 c. breadcrumbs
1 c. chopped Walla Walla Sweet onion
10 baby carrots, quartered lengthwise and sliced
4 cloves garlic, minced
1 Tbsp. olive oil
1 1/2 quarts of water
6 teaspoons of beef bouillon base (you could use bouillon cubes)
12 oz. refrigerated tri-color cheese tortellini
1 1/2 tsp. Italian seasoning
3-4 c. fresh baby spinach, chopped
5 Tbsp. chopped bottled roasted red pepper
1 Tbsp. lemon juice
Salt and Fresh ground black pepper
1 Tbsp. fresh basil, chopped
8 oz. grated Parmesan cheese

1. First make the meatballs my mixing the sausage and the breadcrumbs together. Shape into thirty-six to forty meatballs (they should be fairly small).

2. In a dutch oven heat olive oil over medium high heat. Add onion, carrots and garlic and cook for about 3 minutes or until tender.

3. Add water and bouillon and heat to boiling. Add raw meatballs, tortellini and Italian seasoning. Return to boiling. Reduce heat and simmer, uncovered, for 4 minutes.

4. Add spinach, red pepper and lemon juice. Simmer, uncovered, for about 3 minutes or more or until tortellini are done.

5. Season with salt and pepper to taste and stir in fresh basil. Ladle into bowls and sprinkle with Parmesan cheese.

Honestly, this soup is delicious. Paired with homemade beer bread (my sister's recipe is fantastic!), or fresh french bread you can't beat it. And it's even light enough to have in the summer!