Sausage-Tortellini Soup

• 1 lb. Italian sausage
• 1 large onion, chopped
• 1 garlic clove, pressed
• 3 cans (14 oz. each) beef broth
• 2 cans (14 oz. each) diced tomatoes, undrained
• 1 can (8 oz.) tomato sauce
• 1 c. dry red wine
• 2 carrots, thinly sliced
• 1 Tbsp. sugar
• 2 tsp. Italian seasoning
• 2 small zucchini, sliced
• 1 pkg. (9 oz.) refrigerated cheese-filled tortellini
• 1/2 c. shredded Parmesan cheese

1. Discard sausage casings.
2. Cook sausage, onion, and garlic in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink; drain.
3. Return mixture to pan.
4. Stir in broth and next 6 ingredients; bring to a boil.
5. Reduce heat; simmer 30 minutes.
6. Skim off fat.
7. Stir in zucchini and tortellini; simmer 10 minutes.
8. Sprinkle each serving with cheese.
9. Yields 10 cups.

italian sausage, onion, garlic, beef broth, tomatoes, tomato sauce, red wine, carrots, sugar, italian seasoning, zucchini, tortellini, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=19916 (may not work)