Monday, September 9, 2013

Tortellini Sausage Soup

This is a great soup for Fall.  It is very flavorful, hearty, and makes a ton!  I sent some of the leftovers to my husband's work for him to share with his co-workers, and I also enjoyed a bowl for lunch the next day.  Although I used reduced-sodium chicken broth (like always), this was still a little on the salty side... I think because of the canned tomatoes and sausage.  In the future, I'd just use one can of no-salt-added tomatoes.  It called for two zucchini but I had a huge pile after shredding one, so I just saved the other one for later.
Tortellini Sausage Soup
adapted from Our Best Bites

12-16 oz. bulk Italian sausage (if using links, remove from casings first)
4 cloves pressed garlic
1 onion, diced
½ cup water
2 15-oz. cans reduced-sodium chicken broth
½ cup apple cider
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 cup sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
1-2 medium zucchini, grated (great way to use your food processor if you have one)
2 tablespoons dried parsley
8-12 oz. package frozen cheese tortellini
2 Tbsp. dried parsley
Parmesan, for garnish, optional

1.  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.  If using bulk sausage, just brown and crumble like ground beef.  
2.  Chop onion and add to soup pot with garlic and a drizzle of olive oil. Continue cooking until onions are translucent and your sausage is cooked. 
3.  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 freshly-grated Parmesan.
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