SO - I had so much fun talking oils yesterday at the Tanning On The Edge (Appleton) open house! We mostly talked about the health benefits of diffusing & cleaning with oils...but I also wanted to share that you can cook with them too!!! Here is a recipe for Italian Sausage Tortellini Soup (seasoned up with OILS instead of processed/preservative filled spices...remember a little goes a LONG way):
1 pound mild Italian sausage
3 sliced carrots
1/2 sweet onion
1 orange bell pepper
3-4 cloves garlic, minced
32-49 ounce can or box chicken broth/stock
15 ounce can diced tomatoes
Dash of dried organic oregano
1 small zucchini
1 small yellow squash
1 drop dōTERRA rosemary essential oil
Toothpick of dōTERRA oregano essential oil
Toothpick of dōTERRA basil essential oil
Sea Salt( to taste)
Fresh Parsley (optional)
1 20 ounce package tortellini
In a stock pot (or wok), combine sausage, carrots, onion, bell pepper, and garlic. Cook over medium heat until sausage is browned and crumbles. Drain well.
Stir in chicken broth, diced tomatoes, and dried oregano. Bring to a boil, reduce heat, cover and let simmer about 10 minutes. Add zucchini, yellow squash, and essential oils. Add salt to taste. Cover and simmer about 15 minutes. If desired, add fresh, chopped parsley for garnish.
Prior to serving, add just enough tortellini per serving. This prevents the tortellini from absorbing too much broth and getting soggy.
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