Tortellini Minestrone Soup

• 1 1/2 pounds Italian sausage
• 1 cup chopped onion
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 (16 ounce) can whole peeled tomatoes, cut into pieces
• 2 cups thinly sliced carrots
• 1 cup thinly sliced celery
• 1 cup ketchup
• 3/4 cup dry red wine
• 1 (9 ounce) package refrigerated cheese tortellini
• 2 cups thinly sliced zucchini
• 1/4 cup grated Parmesan cheese, or to taste

1. Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
2. Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

italian sausage, onion, garlic, lowsodium, tomatoes, carrots, celery, ketchup, red wine, zucchini, parmesan cheese

Taken from www.allrecipes.com/recipe/233756/tortellini-minestrone-soup/ (may not work)