Tortellini Sausage Soup

My friend Aunna made this soup for me after I got home from the hospital with Elise. It was so heavenly! I've been wanting to make it myself for awhile, and tonight, I did. Mmmmm. I thought I'd share the recipe with you.

1/2-1 lb Italian sausage (I bet some well-seasoned ground turkey would be good too)
4 cloves pressed garlic
1 onion diced
1/2 c. water
2 cans low-sodium chicken broth (I ended up having to use 3)
1/2 c. apple cider- don't leave this out or it won't taste the same!
1 16 oz can diced tomatoes
1 8 oz can tomato sauce
1 c. sliced carrots
1 t. dried basil
1 t. dried oregano
1 medium zucchini grated or chopped (I didn't have zucchini, so I used yellow squash and added fresh spinach for color!)
8-10oz package cheese tortellini- use frozen as it is usually less. I like Buitoni three-cheese whole wheat tortellini
2 T. dried parsley

Brown and crumble the sausage, drain if necessary. Add onions and garlic, cook until onions are translucent. Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer 1/2 hour. Add parsley and zucchini and simmer another 10-15 minutes. Add the tortellini and cook until tender (check package directions), then serve with bread and freshly-grated parmesan.

Pita Chip Panzanella

If you ever find yourself with left over pita chips because you bought the HUGE bag at Costco and then realized mid-dinner party that your in-laws and generally anyone from that generation just really do not like hummus, then this is a really great way to use them up.  

Pita Chip Panzanella 

6-ounce bag Stacy’s Simply Naked Pita Chips

5 medium ripe tomatoes, tops and bottoms cut off, cut into eight wedges

1/2 medium red onion, sliced very thin

1-2 English cucumbers, chopped

1/4 cup freshly shredded Parmesan cheese

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

Freshly ground black pepper

Kosher Salt

Combine pita chips, tomato wedges, onion slices, and Parmesan in a medium bowl. Mix together oil and vinegar, add a dash of salt, and pour over ingredients. Add lots of freshly ground black pepper and toss together to thoroughly combine. Cover with a tea towel or plastic wrap and allow Panzanella to sit at room temperature for 30 minutes to 1 hour before serving to make sure the pita chips absorb the flavors. 

Traditional German Cabbage Salad

We all know German cuisine isn't necessarily world acclaimed or anything (except for the bratwurst--I gotta give it to them for that) but one of my favorite things to eat at German restaurants is their cold marinated cabbage "salats" (they occasionally do it with chopped carrots and cucumber too).  This is probably the only vegetable other than a potato that you will ever eat in Germany.  In fact, it almost seems painful for them to serve anything but different variations of fried meat.

After months of searching for the most authentic tasting recipe, I broke down and asked one of the locals who clean my office building.  From her broken English, this is what I concocted back at home.  I was expecting some intricate recipe, but no, its only four ingredients!


A little over 1/2 cup Apple Cider Vinegar
1/2 cup sugar
1 or 1 1/2 teaspoons salt (to taste)
1/2 cup vegetable oil

In a small saucepan, bring the top three ingredients to a boil.  Add the vegetable oil and return to a boil.  Boil until the salt and sugar have dissolved and the oil is rippling.  Pour over a finely shredded combination of green and red cabbage, and carrots.  Cover and chill.  Extra liquid will pool at the bottom, but a little extra sauce never bothered any German I've met (or just drain with a slotted spoon). :)   I think I'm going to try it with cucumbers later tonight--I'll let you know how they turn out.  I was shocked at how similar it tasted to the stuff I've had in restaurants.  But don't just take my word for it...come out and visit us and try for yourself!!

Enjoy!

-Dana