Baked Tortellini Soup

• 1 1/2 lbs Italian sausages
• 1 cup chopped onion
• 1 teaspoon garlic, minced
• 1/4 teaspoon ground black pepper
• 4 cups beef broth
• 2 cups water
• 1 1/2 teaspoons italian seasoning
• 1 1/2 cups peeled and thinly sliced carrots
• 1 (16 ounce) can whole tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed (can use butter beans)
• 1 (6 ounce) can pitted sliced ripe olives, drained
• 2 cups diced zucchini
• 16 ounces tri-color cheese tortellini, cooked al dente and drained
• garnish with grated parmesan cheese
• serve with garlic or regular French bread

1. Preheat oven to400 degrees.
2. In roasting pan, combine sausage, onion, garlic and pepper. Add olive oil and toss to coat.
3. Roast, uncovered, stirring occasionally, 20-30 minutes until sausage is browned.
4. Remove from oven and reduce oven temperature to 325 degrees.
5. Drain grease from sausage and cut into 1/4 in slices.
6. Return to roasting pan. Add beef broth, water, Italian seasoning, and carrots.
7. Cover and return to oven. Bake 30 minutes, until sausage is tender. Remove from oven.
8. Stir in tomatoes with juice, beans, olives, and zucchini. Bake 15-20 minutes.
9. Add tortellini and bake 5 minutes longer.
10. Garnish with parmesan cheese.
11. The soup may also be prepared entirely on the stove.

italian sausages, onion, garlic, ground black pepper, beef broth, water, italian seasoning, carrots, tomatoes, kidney beans, olives, zucchini, cheese tortellini, parmesan cheese, garlic

Taken from www.food.com/recipe/baked-tortellini-soup-346802 (may not work)