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Tortellini (Tracie's Spaghetti Sauce)


4 (10 ounce) cans condensed cream of mushroom soup

4 (4 ounce) cans tomato paste

2 tablespoons beef bouillon granules

salt and pepper to taste

2 tablespoons tomato paste

2 tablespoons pork bouillon granules

1 teaspoon salt and 1 teaspoon ground black pepper

3 tablespoons parsley

potatoes and green bell peppers

10 tomatoes, quartered

6 cloves garlic, minced


In a large saucepan over high heat, combine soup, tomato paste, bouillon granules, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 20 to 30 minutes, or until thickened.

Remove cream, stir in tomato paste, increase heat to medium-high to gradually expand to boiling point and remove cream. Remove cream from heat, stir in tomato paste and continue cooking 10 to 15 minutes, until mixture thickens.

Serve over pasta and toss potato and pepper with dressing. Simmer 5 to 20 minutes.