To try: Italian Sausage & Tortellini Soup

From a friend's big sister, in an e-mail round robin!

1 lb. Italian sausage
1 c. coarsely chopped onions
2 garlic cloves, sliced
5 c. beef broth (3 cans)
1/2 c.water
1/2 c. dry red wine
2 c. (4 med) chopped, seeded, peeled tomatoes
1 c. thinly sliced carrots
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
8 oz. can tomato sauce
11/2 c. sliced zucchini
8 oz. (weight) or (or two cups) meat or cheese tortellini
3 tbsp. chopped fresh parsley
1 med. green pepper cut into 1/2 in. squares
Grated Parmesan cheese


Remove casings from sausage if present. In 5 qt. Dutch oven brown sausage, reserving 1 tbsp drippings in oven. Saute onions and garlic in reserved drippings until onions are tender. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil, then reduce heat and simmer uncovered for 30 min. Skim fat from soup. Stir in zucchini, tortellini, parsley and green pepper. Simmer covered an additional 30 min. or until tortellini are tender. Sprinkle Parmesan cheese over each serving. Yields eight 1½ c. servings.