Italian Sausage Soup With Tortellini

• 1 lb. Italian sausage
• 1 c. onions, chopped coarsely
• 2 cloves garlic, chopped
• 5 c. beef broth
• 1/2 c. water
• 1/2 c. dry red wine or water
• 2 c. tomatoes, peeled, seeded and chopped or 2 (14 1/2 oz.) cans diced tomatoes, drained
• 1 c. carrots, sliced thinly
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1 (6 oz.) can tomato paste
• 1 1/2 c. sliced zucchini
• 8 oz. meat or cheese filled tortellini or very small ravioli
• grated Parmesan cheese

1. Remove casing from sausage if in casing. In 5-quart Dutch oven, brown sausage. Remove and drain, reserving its drippings. Saute garlic and onions in drippings until tender, but not brown. Add broth, water, wine, tomatoes, carrots, basil, oregano, tomato paste and sausage; bring to boil. Reduce heat and simmer, uncovered, 30 minutes.

italian sausage, onions, garlic, beef broth, water, red wine, tomatoes, carrots, basil, oregano, tomato paste, zucchini, tortellini, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81533 (may not work)