Italian Sausage—1/2 -1 lb.
4 cloves minced garlic
1 onion, diced
2 ½ cup water
2 tsp chicken bullion
½ cup apple cider
16 oz can diced tomatoes
8 oz can tomato sauce
1 c sliced carrots
1 tsp basil
1 tsp oregano
1 zucchini, chopped
1 pkg cheese tortellini or any other pasta
1 tsp parsley
Cook sausage until slightly pink still. Drain fat. Add garlic and onion, and cook until onion is tender. In a large pot, add all ingredients except for zucchini and pasta. Let simmer, and cover for ½ hour. Add zucchini and tortellini. Cook until both are tender. This is also delicious when you add some tomato soup.