It is important to have a food processor to help in the preparation of this soup.
3 tablespoons of Extra-Virgin Olive Oil
1 pound of mild Italian Sausage
1 pound of Cheese Tortellini
2 tablespoons of Salt (for the pasta water)
2 Zucchini Squashes, cleaned, skin-on, and sliced
1-½ cups of White Onion, finely chopped
4 cloves of Garlic, minced
1 cup of Carrots, shredded
1 cup of Celery, chopped
2 Tomatoes, peeled and chopped (about 1-½ cups)
1 Shallot, finely chopped (about 3 tablespoons)
10 cups of Chicken Broth
1 tablespoon of McCormick® Grill Mates® Montreal Steak Seasoning
1 tablespoon of dried Italian Seasoning
Salt and Black Pepper to taste
Garnishes for the Soup (optional):
Salad Croutons (and that recipe can be easily accessed by clicking on that recipe title)
Red Pepper Flakes
In a large pot, heat the water with the salt until it boils. When the water is boiling, add the cheese tortellini and cook it pursuant to the directions on the packaging. When the tortellini is cooked “al dente”, drain the tortellini, and set it aside.
Heat a large soup stockpot, and add the sausage. Cook the sausage thoroughly, and then set it aside on a plate to cool. Return the stock pot to the stove and add the olive oil, the garlic, the shallots, and the onions. Cook them over a medium heat until they are translucent. Add the carrots and celery and continue cooking them to begin to soften the vegetables over about 3-5 minutes, then add the Italian Seasoning and the McCormick® Grill Mates® Montreal Steak Seasoning. In a food processor, pulse the sausage so that it looks like cooked, ground beef. Add the ground sausage meat to the soup pot along with the chicken broth. Cook it for about 10-15 minutes on a medium heat. Add the tomatoes and the zucchini, and then cook all of it for another 10 minutes. Add the tortellini and finally cook the soup for about 10 minutes. Add salt and black pepper to taste, as well as any garnishes of your choice before it is served.