October has come and gone. I don’t know about you – but I know that I am all “candied” out from the piles of Halloween candy that my kids accumulated from their trick-or-treating jaunts. I went through my daughter’s candy this morning and I mentally came up with creative ideas on how to secretly discard the candy. After all – if it’s in the house – I will eat it. And, as much as I love candy – I certainly don’t need to eat it all!
Now that Halloween is in the rear view mirror, and we are officially in November, I thought you would enjoy this recipe that is perfect for cold November nights. This recipe is a favorite of one of our agents in Clifton Park. Brooke Chaffee-Zayas loves this recipe because it’s loaded with veggies, is hearty and satisfying, and it’s an easy go-to recipe on busy nights when she is shuffling her kids to activities, or when she is in between appointments with clients showing houses. It’s also perfect to bring to a potluck!
Sausage Tortellini Soup
Ingredients:
3 links Italian Sausage
1 onion diced
4 cloves of garlic pressed or minced
1 can of diced tomatoes (14.5 oz)
1 can of tomato sauce (8 oz)
1/2 cup of apple cider
2 cans of chicken broth (15 oz)
1 cup sliced carrots
1 teaspoon of dried oregano
1 teaspoon of dried basil
2 tablespoons dried parsley
2 medium zucchini – shredded
1 package of cheese tortellini
parmesan cheese
Remove the casings from link sausage. Use a knife to cut a slit down one side of the sausage and then peel back the casing. Crumble sausage into a large soup pot and begin cooking it over medium heat.
Add onion and garlic to the pot. Continue cooking until onion is translucent, the sausage is cooked and your house smells like heaven.
Add tomatoes, tomato sauce, apple cider, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer another 15 minutes. Add tortellini and cook until tender. Serve with bread and freshly grated parmesan cheese.