Page 45 - FLIPBOOK NEW

MATTIE LA PORTA’S SQUASH SOUP

Ingredients
1 onion diced
1 squash cut
1 8oz can of tomato sauce
1 ½ quart water

salt & pepper to taste
1/4 pound spaghetti
olive oil

Instructions
Dice onion and brown in oil. Cut squash into quarters and sauté in olive oil.
Put 1½ quart water in pot then add onion and squash. Add can tomato sauce. Add salt

and pepper to taste. When squash is soft, add spaghetti. Add a dash of olive oil and
when spaghetti is ready, serve.

Aunt Mattie LaPorta lived for many years next door to us on Waterview Place when I
was growing up. She and her family later moved around the block almost behind us

until her death. She was like a second mother to me and a great cook. Her daughter
Sandy gave me this recipe.

CHICKEN TORTELLINI SOUP

Ingredients
1 chopped onion

2-3 chicken cutlets diced
1 can 15 ounces stewed tomatoes
salt & pepper to taste
8 cup chicken broth
1/2 bag fresh chopped spinach
1/2 bag frozen cheese tortellini
fresh sliced mushrooms

Instructions
Sauté diced chicken lightly in butter and put aside. Sauté onions in a little oil until

lightly brown and then add stewed tomatoes and sauté a little longer. Then add
chicken broth and chicken pieces and bring to a boil. Cook on a simmer for 10 minutes.
Add tortellini, spinach and mushrooms and cook for another 10 minutes.

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