It was good, but I thought it could be even better, so I invented this version. It makes a crockpot full of soup, and helps use up some of that end-of-the-season zucchini that those of us who grow it have around.
We slice and freeze zucchini, and then we can eat this even in the middle of winter (which we did today!).
It's a very forgiving recipe, so you can add or subtract a bunch of ingredients and it's going to be good, no matter which way you make it.
Oh! And I entered this recipe at Gooseberry Patch. It was selected it to appear in the Gooseberry Patch Fresh from the Farmstand cookbook, so they sent me a free copy of the book.
Zucchini-Tortellini Harvest Soup
- 1 lb. Italian pork sausage links, browned and thinly sliced (I usually place these in a skillet with water and boil them until they are done, which helps cut down on the grease; then I cool them, slice them, and brown them along with the onion in the skillet)
- 1 medium onion, chopped
- 1 or 2 carrots, peeled and chopped
- 2 cups of tomatoes, diced (you can use a can of tomatoes if you don't have fresh)
- 2- 14 oz. cans of vegetable broth (or you can use beef or chicken broth)
- 14 oz. can/jar of pizza sauce
- 2 cups of water
- 1 bay leaf
- 1 or 2 small zucchini, sliced or shredded (I like chunkier, so we slice)
- 9-oz. package of refrigerated cheese tortellini (left uncooked)
- Parmesan cheese, fresh or sprinkle, for flavor and garnish
Ladle into soup bowls, and garnish/flavor with parmesan cheese.
So, load up your crockpot, get out your napkins, and get ready to FEED YOUR FACE!