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Rosa's Tortellini Soup Recipe

Ingredients

18 ounces minced onion

2 pounds sliced mushrooms

1 cup minced celery

2 tablespoons chopped fresh thyme

1 tablespoon minced fresh rosemary

1 cup crème fraiche (spicy cola)

1 drop red food coloring (optional)

1/8 cup crushed tomatoes (optional)

1 cup chopped fresh mushrooms (optional)

1 cup cooked and diced lobster meat

3 oz. jar spaghetti sauce

32 ounces ricotta cheese

Directions

In a large saucepan, combine onion, mushroom, celery, thyme and sesame seeds. Cover and cook over medium heat, stirring constantly, until onion is tender. Stir in celery chives and tomato. Stir into soup, stirring until just combined. Bring to a boil, and reduce heat. Bring to a simmer. Cover, reduce heat and simmer for 10 minutes. Turn heat to low and add pasta sauce, chili sauce and ricotta cheese. Cook 25 minutes, stirring occasionally.

Comments

iNDiiSiTi writes:

⭐ ⭐ ⭐ ⭐

This was very good but I left out the spinach and didn't use the pine nuts. Rainier than my recipe says so I think its time to change it up a bit. I substituted Hershey's Dark Cocoa powder instead of vanilla....AMAZING!!!!!!!! Now its fattening and crumbly--just make sure you dont use Almond Flour or Sap Sift powder as they are incompatible! Even so good that my husband asked for it!