Italian Sausage Soup With Tortellini

• 1 lb. mild Italian sausage
• 1 c. coarsely chopped onions
• 1 c. chopped celery
• 1 c. chopped peeled potatoes
• 1 c. thinly sliced carrots
• 2 garlic cloves, chopped
• 5 c. beef broth
• 1/2 c. water
• 1/2 c. dry wine (or water)
• 2 c. canned tomatoes (if using fresh tomatoes about 4 medium, chopped)
• 1/2 tsp. basil leaves
• 1/2 tsp. oregano leaves
• 8 oz. can tomato sauce
• 8 oz. frozen or pkg. tortellini

1. If sausage comes in casing, remove and make into little meat balls.
2. In 5-quart Dutch oven, or soup pot, brown sausage. Remove sausage and drain, reserving
3. 1 tablespoon to saute onions and garlic until onions are tender.
4. Add all ingredients except tortellini.
5. Bring to a boil.
6. Reduce heat; simmer, uncovered, until all vegetables are tender.
7. I sometimes shorten cooking time by cooking just the vegetables with a little water added in the microwave for 10 minutes and then adding to the soup broth.
8. Skim any fat from soup.
9. Stir in tortellini and simmer, covered, an additional 30 to 35 minutes.
10. Serve with garlic bread and you have a complete meal soup.

italian sausage, onions, celery, potatoes, carrots, garlic, beef broth, water, dry wine, tomatoes, basil, oregano, tomato sauce, tortellini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316902 (may not work)