Sausage Tortellini Soup

I saw this recipe a few days ago on Running Mama Cooks. Kelly is a fellow Nestie who also likes to blog about simple but yummy foods.

As soon as I saw this recipe I knew that I wanted to make it. I love soups. I especially love hearty soups that are almost like a stew. This was a HUGE hit in our house and I think it will be making it again very soon and very often.

I ended up using all 6 links that came in my package and used 32 oz of chicken broth. My supermarket had a sale on apple cider this week so they were completely sold out. I used apple juice and it was fine. I also used a larger package of tortellini. I think it was 12 oz. The next time that I make this I will use more chicken broth or maybe vegetable broth.

I can't begin to tell you how AWESOME this soup was. So so good. The next time I go shopping I think I'm going to stock up on tortellini to always have it on hand to make this soup.



Sausage Tortellini Soup

• 4 links of Italian sausage
• 4 cloves of pressed garlic
• 1 onion, diced
• 1/2 cup of water
• 3 cups of chicken broth
• 1/2 cup of apple cider
• 1 can diced tomatoes, 16 oz
• 1 can tomato sauce, 8 oz
• 1 cup sliced carrots
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 medium zucchini, grated
• 8 - 10 oz pkg cheese tortellini
• 2 tsp dried parsley

Remove sausage from 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.

Brown sausage over medium heat, stirring frequently. I use a potato masher to break up the sausage quicker. Drain fat if necessary. Meanwhile, chop onions and garlic and add to the sausage. 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 grated Asiago or Parmesan.

It's not my grandpa's recipe...it's Rachael Ray's. I saw this recipe several years ago and it's been a staple in my house ever since. I love a dish that includes beans. I usually follow this recipe as is but have in a pinch used jarred sauce.

Sorry for the crappier than usual picture. I had a better pic but accidentally erased it. I promise to start taking better pictures with a real camera instead of my cell phone.

Gran'pa Emmanuel's Macaroni with Sausage and Cannellini

Ingredients

• 1 tablespoon (1 turn around the pan) extra-virgin olive oil
• 1 /2 to 2 /3 pound bulk sweet Italian sausage
• 1 /2 to 2 /3 pound bulk hot Italian sausage
• 3 cloves garlic, crushed
• 1 small onion, finely chopped
• 1 can (28 to 32 ounces) chunky style crushed tomatoes
• 1 can cannellini beans, rinsed and drained
• 20 leaves fresh basil, torn
• 1 pound ziti rigate (with lines), cooked to al dente
• Crusty bread and grated Parmigiano or Romano, for passing at table

Directions

Heat a large, deep nonstick skillet over medium high heat. Drizzle in extra-virgin olive oil and add sausage. Break up meat as it browns. Add garlic and onion and cook 5 minutes, stirring frequently. Reduce heat to medium low. Add tomatoes and beans and simmer 2 or 3 minutes. Remove pan from heat and fold in basil to wilt. Combine sausage mixture with cooked macaroni and serve immediately with grated Parmesan or Romano and crusty bread.

Note: If your butcher counter does not have bulk sausage, buy links and split casings to remove bulk sausage meat.