Sausage And Tortellini Soup

• 1 package (13.5 ounces) Johnsonville Three Cheese Sausage or Smoked Sausage
• 1 medium onion, chopped
• 1 cup diced carrots
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 can (28 ounces) diced tomatoes
• 3 cans (10.5 ounces, each) beef consomme
• 1 1/2 cups water
• 3 teaspoons chopped fresh parsley
• 1 teaspoon dried basil
• 1 bay leaf
• 1 medium zucchini, diced
• 1 package (9 ounces) refrigerated cheese tortellini
• Grated Parmesan cheese

1. On a cutting board, cut sausage links lengthwise into fourths, and then dice; set aside. In a soup kettle or Dutch oven, saute onions, carrots and garlic in oil until tender, about 5 minutes. Add sausage, cook and stir for 2 minutes. Stir in tomatoes, consomme, water, parsley, basil and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Add zucchini and tortellini; simmer 10 minutes longer or until pasta is tender. Discard bay leaf. Ladle into serving bowls and sprinkle with Parmesan cheese, if desired.

three cheese sausage, onion, carrots, garlic, olive oil, tomatoes, beef consommue, water, parsley, basil, bay leaf, zucchini, refrigerated cheese tortellini, parmesan cheese

Taken from www.myrecipes.com/recipe/johnsonville-sausage-tortellini-soup (may not work)