Tortellini Soup

Adapted from Ivory Family Favorites Cookbook

Dal walked in when I was adding the zucchini in this soup and looked pretty nervous. This recipe makes a lot, so.... thankfully, he ended up loving the soup! Zucchini and all! I also like a hint of sweet in my tomato based soups, so I added the brown sugar. I recommend tasting the soup before adding the brown sugar in case you already love it the way it is!

Ingredients:

1 pound Italian Sausage

1 onion, chopped

2 cloves garlic, minced

1 cup water

2 (13 3/4 oz.) cans beef broth

1/2 cup apple juice

3 carrots, sliced

1 (28 oz.) can crushed tomatoes

1 teaspoon basil

1 teaspoon oregano

1 cup sliced zucchini

1 tablespoon parsley

1 green pepper, chopped

3 tablespoons brown sugar (optional)

8 ounces cheese tortellini (refrigerated or frozen)

grated or shredded Parmesan cheese

In large soup pot, brown sausage. Drain fat and add chopped onion and garlic and cook until tender. Add water, broth, apple juice, carrots, tomatoes, basil, oregano, zucchini, parsley, and green pepper. Simmer for 30 minutes or until vegetables are soft. Add brown sugar. Add tortellini 5 minutes before serving and cook until tender. Garnish each serving with Parmesan cheese.

Notes: