Italian Sausage Soup

• 1 1/4 lb. Italian sausage, cooked and drained
• 1 lb. chopped celery
• 1 lb. chopped onions
• 3 gal. chicken stock
• 1/2 (No. 10) can diced tomatoes
• 1 1/2 lb. carrots, sliced
• 1 1/2 lb. broccoli cuts
• 1 1/2 lb. cauliflower cuts
• 1 1/2 lb. Italian green beans
• 1 tsp. black pepper
• 2 cloves garlic, minced
• 3 c. sliced zucchini (add last 1/2 hour of cooking)
• 1 1/2 lb. frozen tortellini (I used the cheese)

1. Add cooked, well drained Italian sausage to a large steam-jacketed kettle; add onions and celery and cook until tender.
2. Add chicken stock to the mixture and bring to a boil. Stir in tomatoes and all other ingredients with the exception of the tortellini and the zucchini.
3. The tortellini are added to the soup frozen during the last 45 minutes of cooking.
4. Return soup to a boil, tortellini will float when cooked.
5. Reduce heat; add the zucchini and top with Parmesan cheese before serving.

italian sausage, celery, onions, chicken stock, tomatoes, carrots, broccoli cuts, cauliflower cuts, italian green beans, black pepper, garlic, zucchini, frozen tortellini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366635 (may not work)