Italian Tortellini Soup

• 1 pound Italian Sausage
• 1 whole Onion, Chopped
• 2 cloves Garlic, Minced
• 6 cups Beef Broth
• 1/2 cups Water
• 1/2 cups Dry Red Wine
• 2 cans (14 Oz. Size) Chopped Tomatoes
• 2 whole Sliced Carrots
• 1/2 teaspoons Basil Leaves
• 1/2 teaspoons Oregano Leaves
• 8 ounces, weight Tomato Sauce
• 1-1/2 cup Sliced Zucchini
• 8 ounces, weight Meat Or Cheese Filled Tortellini
• 3 Tablespoons Chopped Parsley
• 1 whole Green Pepper, Stem And Seeds Removed Then Cut Into 1/2-inch Pieces
• Parmesan Cheese, Shredded, Optional Garnish

1. If sausage comes in casing, remove the casing.
2. In a 5-quart Dutch oven brown sausage over medium heat. Once browned, remove sausage from the pot and saute onions and garlic in the reserved drippings until onions are tender. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat. Simmer uncovered for 30 minutes. Stir in zucchini, tortellini, parsley and green pepper. Simmer covered for an additional 35-40 minutes or until tortellini are tender. Sprinkle Parmesan cheese on top of each serving.

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

Taken from tastykitchen.com/recipes/soups/italian-tortellini-soup-2/ (may not work)