Italian Sausage and Tortellini Soup

• 1 pound sweet Italian sausage or chorizo sausage, casings removed
• 1 cup chopped onion
• 2 large garlic cloves, sliced
• 5 cups beef stock or canned broth
• 2 cups chopped tomatoes (about 3/4 pound)
• 1 8-ounce can tomato sauce
• 1 large zucchini, sliced
• 1 large carrot, thinly sliced
• 1 medium-sized green bell pepper, diced
• 1/2 cup dry red wine
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 8 to 10 ounces purchased fresh cheese tortellini
• Freshly grated Parmesan cheese

1. Saute Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes.
2. using slotted spoon, transfer sausage to large bowl.
3. Pour off all but 1 tablespoon drippings from Dutch oven.
4. Add onion and garlic to Dutch oven and saute until translucent, about 5 minutes.
5. Return sausage to Dutch oven.
6. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano.
7. Simmer until vegetables are tender, about 40 minutes.
8. (Can be prepared 2 days ahead.
9. Cover and refrigerate.
10. Bring to simmer before continuing.)
11. Add tortellini to soup and cook until tender, about 8 minutes.
12. Season soup to taste with salt and pepper.
13. Ladle soup into bowls.
14. Sprinkle with Parmesan and serve.

sausage, onion, garlic, beef stock, tomatoes, tomato sauce, zucchini, carrot, green bell pepper, red wine, basil, oregano, fresh cheese tortellini, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/italian-sausage-and-tortellini-soup-2537 (may not work)