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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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SAUSAGE TORTELLINI STEW

From: Carol Salyers, Apollo
Primary category: Casseroles

Ingredients

18 browned, chopped sausage links (about 3 cups)
1 TB butter or margarine
1 chopped large onion
2 chopped ribs celery
2 c chopped green bell pepper
2 finely sliced cloves garlic
3 chopped ripe tomatoes
2 peeled sliced carrots
1 c fresh or frozen cut green beans
3 c water
1 c chicken broth
1 heaping cup peeled chopped eggplant
2 c fresh cheese tortellini (9-oz. package)
1 halved sliced small zucchini
2 c snipped fresh parsley leaves
1 TB snipped fresh oregano leaves
2 TB snipped fresh basil leaves
2 tsp snipped fresh marjoram leaves
Ground black pepper
Salt

Procedure

Melt butter; add onion, celery, green pepper and garlic. Sauté covered until limp, then add tomatoes, green beans, carrots, sausage, water and broth. Let simmer 1 hour, stirring occasionally. Then add eggplant, tortellini, zucchini and herbs.

Simmer 15-20 minutes or more until tortellini is tender. Salt and pepper to taste. Makes 3 quarts.

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