Sausage Vegetable Soup

• 1 lb. mild Italian sausage
• 1/2 c. chopped celery
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 c. diagonally sliced carrots
• 2 Tbsp. parsley, chopped
• 1 tsp. basil leaves
• 2 (10.5 oz.) cans condensed beef broth
• 28 oz. can Italian plum tomatoes, undrained and cut up
• 4 1/2 (2 c.) uncooked tortellini, rotini or macaroni
• 1 1/2 c. sliced zucchini

1. In 6-quart Dutch oven cook sausage, celery, onion and garlic until sausage is browned and vegetables are tender; drain.
2. Add all remaining ingredients except rotini and zucchini.
3. Bring to a boil.
4. Reduce heat, cover and simmer 20 minutes.
5. Add rotini and zucchini.
6. Simmer 20 minutes or until rotini is tender.
7. Makes 6 (1 1/2-cup) servings.

italian sausage, celery, onion, garlic, carrots, parsley, basil, condensed beef broth, italian plum tomatoes, tortellini, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284472 (may not work)