Thursday, May 2, 2013

Tortellini Sausage Soup--picky husband style

Hello Cousins! 
I've decided to try to post recipes I've tried/created on here more often.  I usually attempt to try at least 1 new recipe every 2 weeks so that I can bulk up my recipe list.  Wouldn't it be nice to get to the point where you wouldn't have to think very hard at all when preparing your weekly menu -AND- you also mixed things up enough that it didn't get boring?!?!?  I'm trying to get to that point.  I think I'm almost there because I asked Jereld if he had any menu requests for the next couple weeks and he couldn't come up with anything.  I told him I was trying to not repeat stuff very often.  He said, "I can't remember the last time we ate some of our usual dinners."  (or something close to that!) WOO HOO!  Anyways...without further delay, I tried an Our Best Bites recipe...with my special twist (since my husband doesn't like a few things) and it was GREAT!  Definitely a keeper!  
Tortellini Sausage Soup
adapted from Our Best Bites
1 lb sausage
2 tsp. minced garlic
1 onion, diced (or cut into HUGE chunks like I did so that the picky eater can remove)
½ c. water
4 C. chicken broth (I used 4 C. water and 4 tsp. chicken bouillon granules)
½ c. apple cider (the original recipe says not to leave this out!!  I realized that I was fresh out of apple juice...and had to get out my juicer to make some...can't get better juice than that!)
3 8oz. cans tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated
2 tablespoons dried parsley
8-10 oz. package cheese tortellini
2 Tbsp. dried parsley

Crumble sausage into a large soup pot and brown.
Chop onion and add to pot with garlic and a drizzle of olive oil.
Continue cooking until onions are translucent and your sausage is cooked. Add tomato sauce, cider, 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.

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