Tortellini Sausage Soup
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 cup water
- 1 quart chicken broth
- ½ cup apple cider NOT apple cider vinegar
- 1 16- ounce can diced tomatoes
- 1 8 ounce can tomato sauce
- 1 cup sliced carrots
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 medium zucchini grated (great way to use your food processor if you have one
- 8-10 ounce 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 tablespoons dried parsley yes, that’s two tablespoons
- kosher salt and black pepper
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.
- Add tomatoes, tomato sauce, cider, water, chicken broth, carrots, oregano, and basil. Sprinkle with kosher salt and black pepper. 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, taste and then add additional salt and pepper to taste.
- Serve with bread and freshly-grated Parmesan.
Notes
- If you need to thin out leftovers, just add a little additional broth.
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