Saturday, February 12, 2011

Tortellini Sausage Soup

I have fallen in love... the leftovers are mine! Seriously the best soup I have ever made - love this yummy stuff!

3 links Italian sausage  (I just used a tube of ground pork)

4 cloves pressed garlic

1 onion, diced

½ c. water

2 cans chicken broth

½ c. apple cider (I heard this is a must have for this recipe!)

1 16-oz. can diced tomatoes

1 8 oz. can tomato sauce

1 c. sliced carrots

1 tsp. dried basil

1 tsp. dried oregano

2 medium zucchini, grated (I had some I had frozed a few months ago - this worked perfect to use it in)

8-10 oz. package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)

2 Tbsp. dried parsley (yep that is two tablespoons)

If you're using link sausage, remove the casings and crumble into a large soup pot.
Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked. Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked.

Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so.

Add the tortellini and cook until tender, and then serve with bread.

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