Italian Sausage Soup With Tortellini

• 1 lb. Italian sausage
• 1 c. coarsely chopped onions
• 2 garlic cloves, sliced
• 5 to 6 c. beef broth
• 1/2 c. water
• 1/2 c. dry red wine
• 2 c. peeled, seeded, chopped tomatoes (4 medium)
• 1 c. thinly sliced carrots
• 1/2 tsp. basil leaves
• 1/2 tsp. oregano leaves
• 8 oz. can tomato sauce
• 1 1/2 c. sliced zucchini
• 8 oz. meat or cheese tortellini or very small ravioli (2 c.)
• 3 Tbsp. chopped fresh parsley
• 1 medium green pepper, cut into 1/2-inch pieces
• grated Parmesan cheese

1. Remove sausage from casing.
2. In a 5-quart Dutch oven, brown sausage.
3. Remove sausage from Dutch oven and drain, reserving 1 tablespoon drippings.
4. Saute onions and garlic in reserved drippings in Dutch oven until onions are tender.
5. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage.
6. Bring to boil.
7. Reduce heat and simmer, uncovered, 30 minutes.
8. Skim fat from soup.
9. Stir in zucchini, tortellini, parsley and green pepper.
10. Simmer, covered, an additional 35 to 40 minutes, or until tortellini are tender.
11. Sprinkle Parmesan cheese on top of each serving.

italian sausage, onions, garlic, beef broth, water, red wine, tomatoes, carrots, basil, oregano, tomato sauce, zucchini, ravioli, parsley, green pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993153 (may not work)