This is my house’s favorite soup. I make this soup for any and every occasion, especially when making a meal for a friend if they had surgery or a baby. I have yet to make this for someone and have them NOT to ask for the recipe. It’s that time of year where there are fresh veggies everywhere and this utilizes them very well. Because I’m a huge fall comfort food maker, it’s about time to really kick my soup making skills into high gear. My friend Kara first made this for me and now it’s a staple on our monthly menu. One of the greatest things about this soup is that it’s healthy and still tastes appealing to even the pickiest eaters. Go ahead and try it and I promise you won’t be disappointed!
Chop the onion and mince the garlic if you are using fresh. Place in a stock pot with a little bit of olive oil.
Take the sausage out of the casing if using links, or if using bulk sausage create little bite size pieces. Place in the pot and brown along with the onion and garlic. Onions should be translucent and sausage thoroughly cooked before the next step.
Next chop or grate the zucchini and carrots. Add them to the pot along with the can of tomatoes, tomato sauce, apple cider, water, chicken broth, oregano, basil and parsley. The original recipe says to wait to put the zucchini and parsley until the rest of the ingredients simmered for a half hour, but I usually am making this in a hurry and throw it all in together at the same time. Cover and simmer for 1/2 hour or so.
Lastly add your tortellini and cook until tender. Top with fresh parm and it’s ready to eat.
Fall soup season commenced….Bon Apetite!