Tuesday, October 13, 2009

Want a Bite?

So my friend, Kate, has this a.ma.zing blog HERE and she kills every single recipe she and her business partner, Sara, post. Not kidding. You've got to bookmark their page and check it as often as humanly possible.

I love to cook and bake...never in a million years would I have pictured myself saying that but...it's true...I love it. It's something I miss a lot these days and am very excited to retrieve after this time is over.

Anyway, I saw this post from Kate today and thought..."Yum, that sounds really good!" It's rainy and cold...and with my sweater on and a nice cozy blanket it seems like the perfect meal to warm any soul!

So would someone please try it out and then tell me what they think? Seriously people...write back and actually tell me how it turned out! While you're at it, try Our Best Bites Pumpkin Pie milkshake....you won't be sorry!

Here it is....just send this to your printer and simmer away....for me? please.

Tortellini Sausage Soup
3 links Italian sausage (I would substitute this...I'm just not a sausage kind of girl...sorry Kate)
4 cloves pressed garlic
1 onion, diced
½ c. water
2 cans chicken broth
½ c. apple cider (don't leave this out! I did once and it wasn't the same...)
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated (great way to use your food processor if you have one)
8-10 oz. package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)
2 Tbsp. dried parsley (yes, that's two tablespoons)
If you're using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.
Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked. Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.

Add tomatoes, tomato sauce, juice, 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.
Note: If you're making breadsticks, start the dough first, then prepare the first "phase" of the soup while the dough is rising. While the soup is simmering, twist the breadsticks, let them rise, and they'll be done baking about the same time the soup is done.


Jack-Jack said...

This looks like Sunday's dinner! Are you trying to keep you mind on other things? Love, Mom

Kate @ Our Best Bites said...

Heather, I can tell you that it's positively delicious! ;) No, seriously, if I lived by you, you'd have soup and breadsticks on your doorstep this second. You guys are in our prayers! Hang in there!

Megan said...

I tried it. YUUUUUUMMMMM!!!! Thanks for the suggestion! When I saw the picture I knew I had to make it. This is one of the best soups I've ever had - and I really like to make soup. Made the breadsticks too - ah, a perfect fall meal. Hope you're doing well.

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