Italian Sausage, Tortellini Soup
Note: All recipes use 100% pure, therapeutic grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.
1 pound mild Italian sausage
1 bag diced or sliced carrots
1/2 sweet onion
1 orange bell pepper
3-4 cloves garlic, minced
32-49 ounce can or box low sodium chicken broth
15 ounce can diced tomatoes
Dash of oregano
1 small zucchini
1 small yellow squash
1 drop rosemary essential oil
Toothpick of oregano essential oil
Toothpick of basil essential oil
Garlic salt to taste
1 20 ounce package tortellini
In a large pan (wok), combine sausage, carrots, onion, bell pepper, and garlic. Cook over medium heat until sausage is browned and crumbles. Drain well.
Stir in chicken broth, diced tomatoes, and a dash of oregano. Bring to a boil, reduce heat, and let simmer covered. Add zucchini, yellow squash, and essential oils. Add garlic salt to taste. If desired, add fresh, chopped parsley for garnish.
Prior to serving, add just enough tortellini per serving. This prevents the tortellini from absorbing too much broth and getting soggy.