I tried a new soup recipe this weekend.... Tortellini Sausage Soup by the girls over at Our Best Bites (which by the way is still my favorite recipe site)... the soup was soo soo good. So yummy! It definitely makes it in to my top five favorite soups... maybe in to the top three... we'll have to make it again before it can go in a top three spot. But I'm almost positive its there.
I served it with provolone cheese instead of parmesan (because that's what I had on hand) and hot rolls... and it was absolutely wonderful Fall comfort soup. mmmmmm...
Tortellini Sausage Soup 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)
2 tablespoons dried parsley
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 waycheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)
2 Tbsp. dried parsley (yes, that’s two tablespoons)
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, 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 and freshly-grated Parmesan.
Recipe and photo by Our Best Bites
Printable version available on their website.