I love making warm, hearty soups in the fall and winter.  It feels cozy and happy on a cold day.  I saw this soup on Our Best Bites and thought it sounded yummy.  I made some very minor changes based on what I had on hand and my preferences.   For the original recipe, click here.  (It uses apple cider which sounds yummy…but I didn’t have any.)

Italian Sausage Tortellini Soup

3 links Italian sausage or about 2/3 lb bulk

4 cloves garlic

1 sweet yellow onion, medium

1 medium apple (I used Gala)

2 Tbsp apple cider vinegar

32 oz box/large can chicken broth

15 oz can tomato sauce

1 cup sliced carrots

1 tsp. dried basil

1 tsp. dried oregano

2 small zucchini, grated (yes, grated – it ends up being like noodles in the soup – I used the grater attachment on my food processor but you could use a box grater)

8-10 oz. package cheese tortellini (I used fresh from the refrig section but any would work)

1 Tbsp. dried parsley

Grated Parmesan for topping

Remove sausage from casing if you are using links.  Brown it in the bottom of your soup pan.  While it is browning, throw your garlic, onion, and apple into the food processor and pulse.  (Or dice it all by hand if you are going old school.)  When sausage is nearing done, remove any fat then throw in the onion, garlic and apple.  Cook until onion is soft and translucent.

Add vinegar, chicken broth, tomato sauce, carrots, basil, and oregano.  Allow to simmer for 20 minutes.

Throw in the zucchini and parsley.  Simmer another 10 – 15 minutes.

Add tortellini.  Allow to simmer until it is done (for the fresh, I only let it cook another 8-10 minutes).  Top with parmesan and enjoy!

PS I don’t like zucchini but I never would have known that was what I was eating in this soup so it is a great way to sneak in some veggies.

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