This is my house’s favorite soup. I make this soup for any and every occasion, especially when making a meal for a friend if they had surgery or a baby. I have yet to make this for someone and have them NOT to ask for the recipe. It’s that time of year where there are fresh veggies everywhere and this utilizes them very well. Because I’m a huge fall comfort food maker, it’s about time to really kick my soup making skills into high gear. My friend Kara first made this for me and now it’s a staple on our monthly menu. One of the greatest things about this soup is that it’s healthy and still tastes appealing to even the pickiest eaters. Go ahead and try it and I promise you won’t be disappointed!
Sausage Tortellini Soup- adapted from OurBestBites
– 3 Links Italian Sausage (I mostly use turkey, but I’ve also used venison and pork. Any option is great)
-1 Diced Onion
-1 Tablespoon Minced Garlic (The more the better!)
– 2 15 oz Cans Chicken Broth
-1/2 Cup Water
-1/2 cup Apple Cider (Sounds weird, but it’s a must…don’t skip this or it won’t taste right)
-1 16 oz Diced Tomatoes
-1 8 oz Can Tomato Sauce
-1 Cup Shredded or Matchstick Carrots
-2 Medium Zucchini Grated or Chopped
-1 Teaspoon Dried Basil
-1 Teaspoon Dried Oregano
– 2 Tablespoons Parsley
– 8-10 oz Package of Cheese Tortellini
-Fresh Parmesan for garnish (one of my favorite parts of the soup)
Chop the onion and mince the garlic if you are using fresh. Place in a stock pot with a little bit of olive oil.
Take the sausage out of the casing if using links, or if using bulk sausage create little bite size pieces. Place in the pot and brown along with the onion and garlic. Onions should be translucent and sausage thoroughly cooked before the next step.
Next chop or grate the zucchini and carrots. Add them to the pot along with the can of tomatoes, tomato sauce, apple cider, water, chicken broth, oregano, basil and parsley. The original recipe says to wait to put the zucchini and parsley until the rest of the ingredients simmered for a half hour, but I usually am making this in a hurry and throw it all in together at the same time. Cover and simmer for 1/2 hour or so.
Check out those colors!
Lastly add your tortellini and cook until tender. Top with fresh parm and it’s ready to eat.
Fall soup season commenced….Bon Apetite!
aka: The Housewife without kids
(For only a few more months!)