MJ was a retired nurse, a delightful conversationalist, a green thumb gardener and enthusiastic cook. She shared this soup recipe with the Cookbook Club at the Tarpon Springs Library that she was given by the owner of Sue’s Restaurant, near Canandaigua NY. I have modified it somewhat.
½ pound Italian sweet sausage or ground beef
1 teaspoon dried basil
1 cup shredded cabbage or coleslaw mix
1 (14.5 ounce) can or 1 package (dry) French onion soup
1 (14.5 ounce) can diced tomatoes with seasonings
Water—1 cup (if using dry mix, stir in 2 cups)
Option: ½-1 cup frozen cheese tortellini or mini ravioli
Grated Parmesan cheese
Saute sausage or ground beef in a medium saucepan. When nearly done, sprinkle with dried basil and sauté another minute. Stir in cabbage or coleslaw mix. Saute 3 minutes.
Stir in soup, tomatoes and water. Reduce heat to low and simmer 15 minutes or until cabbage is tender. Add tortellini/ ravioli and simmer according to package directions,until just al dente.
Ladle into bowls and pass the Parmesan cheese for sprinkling on top.
