I first had this soup in the pleasing home of a beloved friend. Her husband was dying of cancer; I was there ministering to them and they to me, for she was letting me do my laundry, while I helped to cook and clean. We also had a time of deep prayer, as we cried out for healing grace.
This friend’s other-half died shortly thereafter. His funeral was a celebration of goodness and life. It was my favorite funeral ever! God’s love was there. I, however, experienced a mingling of confusion admits the joy: why death?
I have since learned the answer to this at Abundant Life Family Church. It is never our Father’s will that anyone die before fullness of age. The Bible teaches us precisely how to avoid all ruin; it warns us that we are destroyed by lack of knowledge. Its careful directions educate us on how to avoid destruction, with exacting instructions for receiving abundant life as well.
Back then, my friends and I didn’t have enough wisdom to overcome death’s fierce attack. Today I can say that I have the knowledge to overcome anything, in Jesus Christ’s name. This is solely because of the truth taught from the Word of God at my church. Now I am strong and can stand in the face of all adversity. And I do just that!
My most prized wedding took place months after this favored funeral at my old church. The size of this celebration of matrimony was extremely small, just a handful of attenders. But God was present! The Spirit spoke to my heart in every fine detail of this ceremony. The vows spoken, the songs sung, the exquisite food, the fond fellowship were all an expression of the one true Word; they shouted vibrant blessing.
I experienced jubilee this day, for at the time, I thought there is redemption of the loss of my friend: a wealthy wedding followed the holy funeral. Nevertheless this recovery was in mere seed-form, as all truth starts.
Now there is fullness of this hope. I am no longer a victim of destruction, for I have authority over the enemy of my soul. This I learned at my church; I invite you to listen to teachings at alfc.net.
My friend instructed me how to make this tortellini soup six years ago amidst cleaning and laundry. It nourished our bodies and souls then especially, because of the trauma. Here I have elaborated on this recipe, bringing yet more vitality. The most important change is homemade bone broth. How it generates length of days!
Bone broth is a power food. Eight ounces of chicken stock has only one gram of protein, while bone broth has nine grams per cup! Further, it impacts our health in numerous ways, such as by aiding digestion, overcoming food intolerances, boosting the immune system, improving joint pain, and reducing cellulite.
I encourage you to take advantage of leftover bones; freeze chicken carcasses, until you have three; then, make this super stock with the easy guidelines listed below. Bon appetit!
Tortellini Sausage Soup Yields: 2 qt. Total prep time: 1 hr/ active prep time: 30 min/ cooking time: 30 min. Note: make bone broth ahead, or may substitute packaged chicken broth.
1 tbsp oil (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)
1 med/large onion, chopped
1 lg carrot, cut diagonally in 1/4″ slices
1 stalk celery, sliced at a diagonal in small pieces
10-14 oz Keilbasa sausage, or a natural sausage, sliced diagonally
scant 1/2 tsp Chinese Five Spice
scant 1/2 tsp dried crushed red pepper, or to taste
1 1/2 qt bone broth, recipe below (You may substitute 1-liter box of chicken broth plus 1-15 oz can.)
6 oz frozen spinach or kale (Organic frozen kale is available in health section at our local Fred Meyer-Kroger-store.)
1-15 oz can kidney beans, or beans of your choice (Organic beans are only slightly more expensive.)
1 c dried, cheese or pesto-filled tortellini (Available at Trader Joe’s.)
1 tsp salt, or to taste (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)
1 c grated or shaved Parmesan cheese
Heat oil in a stock pot over medium heat; when a piece of onion sizzles in hot oil, add the rest and sweat, or cook until translucent (see photo).
- Add carrot, celery, and sausage; cook for a total of 8 minutes, stirring occasionally.
- Blend in Chinese Five Spice and red pepper; cook 2 more minutes.
- Stir in broth, cover, and bring to a boil over medium heat.
- Mix in spinach or kale, tortellini, and beans (not necessary to drain them); cover and bring to a second boil; uncover and cook for 10 minutes, or until greens are limp and pasta is soft.
- Add salt; then, adjust seasonings to taste.
- Serve topped with Parmesan cheese.
Bone Broth Yields: about 3 qt. Total prep time: your choice of 13-25 hrs/ active prep time: 30 min/ inactive prep time: 30 min/ cooking time: 12-24 hrs, longer cooking extracts more nutrients. (Note: may be made ahead and frozen in quart-size containers.)
3 tbsp raw apple cider vinegar per chicken carcass, or 6 tbsp per turkey carcass (Raw cider vinegar is most cost efficient at Trader Joe’s.)
3 leftover chicken carcasses, or 1 lg turkey carcass, broken in pieces (May freeze individual carcasses until ready to use.)
2 lg yellow onions, quartered
4 celery ribs with leaves, cleaned and chopped in 2″ pieces
4 lg carrots, cleaned, skin scraped off, and chopped in chunks
8 lg cloves of garlic
- Spray vegetables, except garlic, with a safe, inexpensive, effective vegetable spray made by combining 97% distilled white vinegar with 3% hydrogen peroxide. Let sit for 3 minutes; then, rinse well. Cut vegetables.
- Fill an oven-proof stock pot one-third full of water, stir in vinegar, place poultry carcasses and vegetables in water-break the bones to fit compactly in pot. Add more water to cover carcasses and stir well. Let sit 30 minutes (the vinegar draws out the nutrients from the bone marrow).
- Preheat oven to 350 degrees.
- After 30 minutes, place pot in oven and bake 1 hour at 350 degrees.
- Turn temperature down to 300 degrees; cook for a total of 12 to 24 hours-longer periods produce more nutrition, though 12 hours is still quite good.
- Add more water periodically, keeping the bones covered; don’t, however, add any water the last 6 hours of cooking (this will aid in reducing broth, for freezing compactly).
- Strain when done. If needed, reduce to 3 quarts of liquid if using 3 chicken carcasses, or 2 quarts liquid per large turkey carcass. Freezes beautifully!