Tortellini Sausage Soup

Every week I try to sit down and plan my meal schedule so I know what I’m cooking and what I need at the grocery store. I always try to cook 4 meals a week and then I figure I’ll have one or two days of leftovers and then we always go out to dinner at least once a week. My guilty pleasure is eating out. 😉 How do you guys plan your dinners? I’d love to hear some ideas and thoughts.

So I’m not sure what I was thinking when I made the meal schedule this week because I planned on making soup. Now my family (me included) can be very picky at times. What family isn’t picky in their own way, right? So we don’t like (or maybe it’s just me. I really should ask the others huh) to eat soup on warmer days. Of course this week was warmer then it has been the past few weeks. Now I live in Southern California so I don’t get many cold days, but I thought that now is as good as any before its gets WAY to hot.

When I made this soup I started thinking that I wasn’t sure if I was gonna like it. But it turned out great. The next time I make it though I am going to add some stuff here and take some stuff out there. I also made the mistake of using apple cider vinegar (Oops) so that could of been a big factor why it just tasted a little funny. I think you all should make it the “right” way and let me know what you all think… Have Fun!!

Recipe Source:  Mel’s Kitchen Cafe
Tortellini Sausage Soup
  • 3 links Italian sausage (the kind that is uncooked in casings - I used turkey sausage)
  • 5 cloves garlic, finely minced
  • 1 onion, diced
  • 5 cups low-sodium chicken broth
  • ½ cup apple cider (you could use apple juice too)
  • 1 (15-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 cup chopped carrots
  • 1 teaspoon fresh basil
  • 1 teaspoon dried oregano
  • 2 medium zucchini, grated or sliced (I did both)
  • 2 tablespoons fresh parsley
  • 8-10 ounce package refrigerated or frozen cheese tortellini (I used spinach tortellini)
  1. Remove the casings by slicing down one side of the sausage and peeling the casing back from the sausage. In a large pot, cook the sausage over medium heat until it starts to brown, using a wooden spoon to crumble as it cooks. Add the chopped onion and garlic. Continue cooking until the onions are translucent and the sausage is cooked through. Drain any excess grease.
  2. Stir in the chicken broth, apple cider, diced tomatoes, tomato sauce, carrots, oregano, and basil. Bring the soup to a simmer, cover, and simmer for 30 minutes. Stir in zucchini and parsley simmer for 10-12 minutes. Add the tortellini and cook until tender (usually only a couple of minutes, even when the packages call for 7-9 minutes cooking time, I only cook the tortellini for 4-5 minutes so it doesn’t fall apart). Serve immediately with freshly grated Parmesan, if desired.





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