Sausage Tortellini Soup

• 1 pound bulk Italian sausage
• 2 cups water
• 2 cups chopped cabbage
• 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained and cut up
• 1 can (14-1/2 ounces) beef broth
• 1 can (10-1/2 ounces) condensed French onion soup
• 1 package (9 ounces) refrigerated cheese tortellini
• 1/2 cup grated Parmesan cheese

1. In a large saucepan, cook sausage over medium heat until no longer pink; drain. Stir in the water, cabbage, tomatoes, broth and soup. Bring to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Stir in tortellini; cook 7-9 minutes longer or until pasta is tender. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary. Serve with cheese.

italian sausage, water, cabbage, italian stewed tomatoes, beef broth, onion soup, refrigerated cheese tortellini, parmesan cheese

Taken from www.tasteofhome.com/recipes/sausage-tortellini-soup/ (may not work)