Tortellini Sausage Soup

Tortellini Sausage Soup
From: Our Best Bites

Serves 6-8

3 links Italian braut sausage
1/2 tbsp garlic, chopped
1 onion, diced
½ c. water
2 15-oz. cans chicken broth
½ c. apple cider (don’t leave this out)
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)

Directions:
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 along with the garlic. Continue cooking until onions are translucent and your sausage is cooked.

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.

I usually use one package of Johnsonville Italian brauts and double the rest of the recipe, except use 12oz of pasta. I give it away to neighbors or freeze some for leftovers. If you do double the recipe, use a HUGE pot. I use my biggest pot and always think it is going to over flow but it never does. The pot isn't labeled but I guess it is about a 6qt size.