I have a confession to make: I’m in the midst of a weather identity crisis. I’m a girl who grew up with 4 distinct seasons, who craves that change every couple of months. Well, now I live in a land where if it’s not too hot to go outside, it’s too rainy to go outside; yeah, there are a few magical weeks in the “spring” and “fall” when the weather is fabulous and relatively mosquito-free. But there just aren’t those breathtaking weeks in the spring when all the trees are blooming. The colors don’t really change in the fall–it’s just like one day, all the leaves have fallen off the trees. It’s devastating.
Throw in the bipolar weather and all is not well in my world! This is the middle of October and it is hot. So…I’ve started cranking my air conditioner waaaaaay down low. Like “That Snuggie is looking good!” low. Like “Is she going through premature menopause?” low. Like “Let’s call child services because this girl is putting her 2-year-old in footie pajamas when it’s 90 degrees outside” low. But I have needs! This is soup season and it has been WAY too long since I’ve had soups simmering in my kitchen. I honestly don’t care anymore if my utility bill is ridiculous. I’ll tell you what’s ridiculous: any temperature over 83 degrees in October. There. I said it. Soup’s on, baby.
When I started my family/personal blog a few years ago, I occasionally posted my favorite recipes to share with my friends and family (yeah, look where that got me! 🙂 ). This was not only one of the first that I shared, but also one of my favorites. Ever. Of all-time. I got this recipe from my friend Jen and along with my friend Lisa’s breadsticks, it is pretty much the perfect meal. It’s my go-to meal to take to friends who are sick or sad. I make it for my family when we’re celebrating–I mean, really, there’s no bad time to make this soup and I’ve yet to find someone who doesn’t just about die with happiness when they eat it.
To get started, you’re going to need about 1/2 pound of sausage or 3 links of Italian sausage (I use mild/sweet, but if you like it spicy, go for the spicy sausage), an onion, and some garlic.
Begin preheating a large soup pot or Dutch Oven over medium heat. If you’re using link sausage, remove the casings and crumble into the preheated pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing. And just so you know, both Sara and I have tried taking pictures of this method and there is no G-rated way of posting those pictures…
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. Your house will smell heavenly.
Add a can of diced tomatoes, a small can of tomato sauce, some apple juice (don’t forget this or leave it out because you think it’s weird–you’ll be sad if you do!), water, and a quart of chicken broth.
Also add in a cup of chopped carrots and a teaspoon each of oregano, and basil.
Cover and simmer for 20 minutes. While that’s simmering, shred two medium zucchini, measure out two tablespoons of parsley, and round up 10 ounces of cheese tortellini.
When the soup has simmered for 20 minutes, add the zucchini and parsley (NOT the tortellini). Simmer for 10 minutes, then add the tortellini and simmer for another 8-10 minutes or until the tortellini is tender.
Serve with bread and freshly-grated Parmesan.
Note: If you’re making these breadsticks, start the dough first, then prepare the first “phase” of the soup while the dough is rising. While the soup is simmering, twist the breadsticks, let them rise, and they’ll be done baking about the same time the soup is done.
Tortellini Sausage Soup
Description
Hearty and satisfying, this is one of our all-time favorite soups!
Ingredients
- 3 links Italian sausage
- 4 cloves pressed garlic
- 1 onion, diced
- ½ c. water
- 2 15-oz. cans chicken broth
- ½ c. apple cider (don’t leave this out! I did once and it wasn’t the same…)
- 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 (great way to use your food processor if you have one
- 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 (yes, that’s two tablespoons)
Instructions
- If you’re using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.
- Chop onion and add to pot with garlic and a drizzle of olive oil. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.
- Add tomatoes, tomato sauce, cider, 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 and freshly-grated Parmesan.
Notes
- If you need to thin out leftovers, just add a little additional broth.
Thanks so much for the clarification on apple cider. In my part of the world, apple cider is clear, bubbly and alcoholic. Didn't think that's what you meant… I'm looking forward to trying this recipe out.
In most of North America, the alcoholic version is called ‘hard cider’ and it’s the fermented ‘next step’ from the fresh cider used in this recipe.
I made this for our anniversary the other night and it was so completely yummy. My husband, (captain picky-pants);) now has a new favorite soup. Needless to say I am sure it will grace our menu often. Thanks ladies!
Andrea and Terrance–Nope, just toss it in! 🙂 If it gets a little thick, just add a little more water, chicken broth, or juice.
If you use dry tortellini do you have to cook it separately first?
This soup has become a staple in my house. All the kids eat it. And it is sooo healthy. I usually make it with plain small shell pasta because my kids don't like tortellini. Today I was out of apple juice so I used pomegranate juice. It changed the flavor slightly but still so good and it gave it the same sort of sweetness that the apple juice gives it (once I forgot to add apple cider all together and like you say, it wasn't the same)
Can this soup be frozen?? I'm going to be having a baby in a couple of weeks and am stocking up on freezer meals 🙂 Thanks!
Can this soup be frozen?? I'm going to be having a baby in a couple of weeks and am stocking up on freezer meals 🙂 Thanks!
I made this tonight using cajun sausage (it was all I could find) and it was oh so tasty! Definitely liked the extra kick.
Made your apple dumplings for dessert and oh my gosh were they AMAZING! Thanks for all of the terrific recipes!
Love your blog! I made this soup this week and it was fantastic. Looking forward to trying more of your recipes!
This is wonderful!! I love soups, but it is hard to find many that the whole family likes that isn't loaded with yummy butter and cream. 🙂 I used cheese ravioli because I happened to have some in the freezer and it worked very well. I do think I will double it next time because I love love love soup leftovers!
I made this today. I didn't have any tortellini, but I used some cheese ravioli. It worked great!! My husband ate tons, and I've got some left over for lunch. Also, I don't like zucchini so I took that out and added celery.
thanks for the clarification on the apple cider!
hey gals! just wanted to say thanks for another fantastic recipe!! I made this on Sunday (with the delish breadsticks!) and my family ate it for 3 days!! THREE!! with no complaints – it was amazing! 🙂
thanks again!!
sara
Hi, Eve! Apple cider is just another name for apple juice. Technically, it's unfiltered, so it's not clear (think Simply Apple or those jugs you see in the fall), but I've also seen clear apple cider that's completely indistinguishable from apple juice. The term is generally used interchangably with apple juice, so either one works in this recipe… 🙂
Apple cider vinegar does not work. I just wasn’t paying attention when I made it this time (and probably the last time). Apple cider would be yummy!!
Hi, I noticed you have lots of questions but nothing about apple cider. What is that? Is it just in the drink aisle? I have apple cider vinegar but i'm guessing that's not what you mean.
Sara, I was using that, and still couldn't get it, let me try it again. Thanks so much!
Awesome recipe! I made it tonight and it was sooo delicious. Great flavor and it was a very easy recipe to follow. I also made the breadsticks that you recommended to go with it and they were delish. A little more work but definitely worth it and it makes a ton. Next time I'll probably half it. But thanks for sharing these great recipes. Your website is my favorite!
I'm having trouble printing the recipe yes I removed the images bu the text does not print????
I made the soup tonight it was really good I loved it.. I made it with ground italian sausage..it was sooo good I will for sure make again…
I am sick right now, so no energy to make this…but the weather would be perfect to make this! thanks for posting and I love your photography!
That is one tasty looking soup! I really like the use of the zucchini in a soup like this.
Kate–your soup is divine! It reminds me of a tortellini soup they served in the Cougareat years ago (only theirs was watered down and without the sausage, which is a must-have ingredient). We had it with a roasted-garlic bread. Yum.
I have been craving tortellini soup and looking for a great recipe. I'm so glad I checked your blog today–this will be our dinner!! 🙂
This soup was amazing! The smell in the house was unbelievable! Thanks for sharing this great recipe!
Made the soup tonight and it was great! Thanks for the ideas.
This soup looks delicious! As for the weather, you are not alone. I am reading all these great food blogs that are focused on Autumn food and I am still sweating and mowing my grass!
Great blog post!
The Mills- are you using the green "Print Friendly" icon on the bottom of the post? There's a button there to remove all images. Then you can hover over any text you want to delete as well. I just tried it and it worked fine for me. Are you still having problems?
Hey I am having a very hard time printing just the text off,,, any ideas?! Thanks
That is some delicious-looking soup!! I love that there's apple cider in it Must try this! ("Luckily," it's rainy and cold here in NYC…)
Great soup! I made it last night and got praised to the high heavens… it's around freezing up here to the north in Saskatchewan (Canada) so it really hit the spot. My only one little concern is about the ingredients list -the lack of consistent measures. Where I live soup stock comes in tetrapacks and not cans so I had to guess by adding and tasting how much to use. Please use good ol' cups and teaspoons (and so on) in the future as I love your recipes and hate guesswork!!