Quote Originally Posted by rwsaunders View Post


My wife’s been using this recipe from a Pillsbury cookbook that she’s had since 1985. The tortellini are handmade, but not by us. We are fortunate to have an Italian market about 5 miles from our home that makes tremendous specialty pastas and cured meats. The soup is pretty simple to make and is a very welcome treat this time of the year.
Thank you!

My previous attempts at soups haven’t turned out right, and i think some of the ingredients (e.g. fennel) got “wasted” in the process, as the fennel pieces were devoid of flavor toward the end of the cooking process. The recipe above seems more reasonable and doable. Will give it a try.