In 2014 I posted this recipe, but foolishly buried it with a recipe for breadsticks. Those breadsticks are delicious, but the soup is the real rock star. Luckily no one saw it. I forgot an ingredient and have, since 2014, made some intentional changes.
Instead of using 2 cans of chicken broth, I now buy a 32 ounce carton of broth. Sometimes I use vegetable stock. Whichever you have. I sometimes use apple juice instead of apple cider. Apple cider is somewhat seasonal. I have even used other fruit juices. It’s a small amount, and I think it just acts against the acid in the tomatoes. Sometimes people add sugar to tomato sauce. That’s my theory and I’m sticking with it. I used frozen tortellinis. Well, hello 2020! I now prefer Barilla’s Three Cheese Tortellini. They are found with all the other pastas in a 12 ounce bag. I like them, because they don’t take freezer space, and the dried tortellinis are much smaller. They fit on a soup spoon better! Sometimes I forget, and use the whole 12 ounce package. Oops. Nothing a little more water or chicken broth can’t fix. What do you do with 2 ounces of tortellinis? They just get pushed to the back of a shelf. I still stand by my decision to use petite diced tomatoes and a parmesan rind. I use a whole pound of sausage instead of three links. What do you do with the rest of the sausage in the package? It’s just heartier. I also switched from a can of plain tomato sauce, to 1/2 a jar of Raos Homemade Pizza sauce. It was purely accidental. I didn’t have plain sauce one night and I used what I had. Pizza sauce. The family asked if I did something different to the soup. I hesitated to answer, thinking they were going to complain. They thought the soup tasted better! The pizza sauce is full of flavor! You can freeze the rest of the pizza sauce. No waste!
Let’s make some soup. ‘Tis soup season in New England…
1 lb. Italian chicken sausage, removed from casings
1 large onion, diced
1/2 cup water
32 ounce chicken broth
1/2 cup apple cider
1 16 ounce can petite diced tomatoes
8 oz can of tomatoes sauce or 1/2 jar (6.5 ounces) Raos Homemade Pizza Sauce
1 cup of diced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 tbsp. dried parsley
2 medium zucchini, grated
8-10 ounces of uncooked tortellinis
1 tbsp. tomato paste (optional)
1 small Parmesan rind (optional)
1 or 2 cloves garlic
Before you start cooking, grate your zucchini. Chop your onions and place them in a bowl. Do the same with the carrots. Mince the garlic and put it in a small bowl. Pull out the herbs from your cabinet. It makes cooking less stressful if you have everything ready before you start cooking. Trust me.
Heat a large pan on medium heat and add enough olive oil to lightly coat the bottom of the pan. Add the onions and begin to sauté them, until soft. You can add more olive oil if they start to brown. You don’t want browning. Add the sausage to the pan and break it into large pieces with a spoon. The soup may or may not taste better if you use an old wooden spoon. Let the sausage cook and brown slightly. Add the garlic and cook for 30 seconds.
Add the tomatoes, tomato sauce (or pizza sauce), juice, water, broth, carrots, oregano and basil to the pan. Cover and simmer for 1/2 hour. I usually add some tomato paste, after I add the garlic and let it cook up. If you’re using the pizza sauce, you don’t need to do this. The tomato paste is completely optional whether you use tomato sauce or pizza sauce. I just like tomato paste. Add the Parmesan rind to pot. It may stick to the bottom of the pan, so give the soup an occasional stir. The Parmesan adds a creaminess. Again, completely optional.
Add the parsley and zucchini (including the juice) and simmer for about 15 minutes. Give it a stir. The zucchini melts in the soup. I use a box grater with my zucchini. You can also use a food processor.
Add the uncooked tortellini and simmer the soup for about 10-12 minutes. Give it a stir or two. If you have time, let the soup sit for about 20 minutes before you eat it. The tortellini will continue to cook and the soup thickens. Serve this with bread or breadsticks. I like to add some fresh grated Parmesan on top.
This should feed your family and your soul. This soup makes a great work lunch. It also freezes very nicely. I freeze it in meal-sized containers. You may need to add some water when you reheat it.