a pic of the minestrone soup recipe found at mama's cookbook.

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Cheese Tortellini

1/2 package (9 oz.) fresh cheese tortellini, uncooked 
1 can (8 oz.) no salt added tomato sauce or homemade sauce 
1 clove garlic -- crushed 
1/2 teaspoon dried whole basil 
1/4 teaspoon dried whole oregano 
1 tablespoon grated Parmesan cheese 


Cook tortellini. Drain. Keep warm. 
Combine tomato sauce, crushed garlic, basil and oregano in small saucepan, bring to a boil. 
Cover, reduce heat, and simmer 5 minutes. Stir in Parmesan cheese. 
Transfer sauce to a serving bowl. Serve tortellini with warm sauce.

Minestrone Soup

9 cups water 
9 cups beef broth 
1 jar (48 ounces) Ragú Robusto! Pasta Sauce 
4 cups thinly sliced carrots 
2 cups finely chopped onion 
1 1/2 cups chopped celery 
2 tablespoons minced fresh parsley 
1 tablespoon basil 
2 small bay leaves 
3 cups frozen peas 
3 cups ditalini, cooked and drained 
Grated Parmesan cheese 


In a large saucepan, combine first 9 ingredients; simmer 40 minutes, stirring occasionally. Add peas and ditalini; simmer 10 minutes, or until vegetables are tender. Discard bay leaves. Serve soup with cheese

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