1 pound Italian Sausage, or 4 Italian Sausage links ▢4 tsp minced garlic ▢1/2 cup apple cider, NOT Apple Cider Vinegar ▢4 cups chicken broth ▢1 15 oz can diced tomatoes ▢1 8 oz can tomato sauce ▢1 cup carrots, chopped ▢1 tsp dried basil ▢1 tsp dried oregano ▢2 tbsp dried parsley ▢2 medium zucchini, sliced and halved ▢16 oz cheese tortellini


Step - 1

Pan-fry sausage until it is caramelized and crumbled.  

Sausage should be cooked for an additional 1-2 minutes after the garlic is added.  

Step - 2

Transfer the flesh to a sizable pot. Carrots, basil, oregano, broth, tomatoes, cider, and tomato sauce should be stirred in. Over medium heat, bring the soup to a simmer, then cover and cook for 30 minutes.  

Step - 3

Stir in zucchini and parsley after 30 minutes, and simmer for an additional 10 to 12 minutes.  

Step - 4

Cook the tortellini for an additional 7 to 10 minutes. Add grated Parmesan to the top.  

Step - 5

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