Italian Sausage Tortellini Soup

My little family is loving this Italian Sausage Tortellini Soup! It is so hearty, comforting and simply the epitome of what “soup season” is all about!

This past weekend we were able to make the trip to Columbia to watch the MU lady tigers take on Florida. My sister is now working as a grad-assitant coach so it has been neat to see her continue on successfully with the team.

The trip was great. We won! That’s always icing on the cake! And so is some extra time with “Aunt Mo”! Ren had a blast and didn’t want to go home! 🙂

Hope to make more games this spring! The girls are doing so well!

I recently made this Italian Sausage Tortellini Soup for a weeknight meal and I had forgotten how much I LOVE IT! I’m not sure where this recipe originated but a friend of mine in college gave it to me and I’ve been making a version of it ever since.

It must be put back into our meal rotation! At least during soup season!

I might love this soup for the cheese-filled tortellini…

the flavorful broth, herbs and tomatoes…

or maybe the amazing italian sausage meatballs!

This combo is perfect! Love this soup!

Italian Sausage Tortellini Soup

Ingredients:

3-4 Italian Sausage Links
5 Cloves Garlic, pressed or minced
1 Onion, diced
1/2 c. Water
2 c. Chicken Broth
1/2 c. Apple Cider (I recommend cider but have subbed apple juice)
1 (16 oz) can Diced Tomatoes
1 (8 oz) can Tomato Sauce
1 c. Carrots, Sliced (could use grated)
1 tsp. Dried Basil
1 tsp. Dried Oregano
2 tsp. Dried Parsley
2 Zucchini, chopped or grated (I subbed yellow squash last time and it worked well too!)
1 pkg (8-10 oz) Cheese Tortellini
Parmesan, optional garnish

Directions:

Remove the casings from the sausage and discard. Slice the sausage into smaller pieces and cook over medium heat in a large pot or dutch oven.
When sausage is about halfway cooked, drain some of the fat if there is a lot. Then add in the chopped onion and garlic. Continue to cook until the sausage is done and the onions are softened.
Add tomatoes, tomato sauce, cider, water, broth, carrots, basil and oregano. Cover and simmer for 20-25 minutes.
Add parsley and zucchini and simmer (covered) another 15 minutes or so until zucchini is tender.
Add the tortellini and cook until tender, about 2-3 minutes (see package directions).
Serve with parmesan cheese.

I hope you all love this one too!