Italian Tortellini Soup

• 1 lb. Italian sausage
• 1 c. coarsely chopped onions
• 2 garlic cloves, sliced
• 5 c. beef broth
• 1/2 c. water
• 1/2 c. dry red wine or water
• 2 c. chopped, seeded, peeled tomatoes (4 medium)
• 1 c. thinly sliced carrots
• 1/2 tsp. basil leaves
• 1/2 tsp. oregano leaves
• 8 oz. can tomato sauce
• 1 1/2 c. sliced zucchini
• 8 oz. frozen meat or cheese tortellini (2 c.)
• 3 Tbsp. chopped fresh parsley
• 1 medium green pepper, cut into 1/2-inch pieces
• grated Parmesan cheese
• 2 (1 1/2 lb.) Dungeness crabs or 2 (12 oz.) pkg. Alaskan king crab (frozen), split legs, thawed and cut into chunks
• 1 lb. scallops
• 1 1/2 doz. hard shelled clams (littlenecks)
• 2 lb. striped bass fillets, cut into serving pieces
• 1 lb. shelled and deveined shrimp (or more)
• 2 Tbsp. olive oil
• 1 medium green pepper, chopped
• 1 (28 oz.) can plum tomatoes
• 1/2 to 1 c. Chablis or Sauterne white wine
• 1/4 c. chopped parsley
• 1 large onion
• 1 garlic, minced
• 1/2 tsp. basil
• 1/4 tsp. oregano

1. About 45 minutes before serving time, in a Dutch oven over medium heat in hot oil, cook onion, green pepper and garlic until tender, about 5 minutes.
2. Add tomatoes and their liquid, wine, parsley, salt, basil and oregano.
3. Reduce heat to low; cover and simmer for 15 minutes.
4. Increase heat to medium.
5. Add crab and clams; cook for 10 minutes, stirring constantly.
6. Add fillet pieces and shrimp.
7. Continue cooking for 5 more minutes or until fish flakes easily when tested with a fork and shrimp are tender. Serve immediately in soup bowls.
8. Makes 6 to 8 servings.

italian sausage, onions, garlic, beef broth, water, red wine, tomatoes, carrots, basil, oregano, tomato sauce, zucchini, frozen meat, parsley, green pepper, parmesan cheese, alaskan king crab, scallops, bass fillets, shrimp, olive oil, green pepper, tomatoes, chablis, parsley, onion, garlic, basil, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322063 (may not work)