1 lb. Italian sausage
1 c. coarsely chopped onion
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
1 c. thin 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 or very sm. ravioli
3 tbsp. chopped fresh parsley
1 med. green pepper, chopped

Remove sausage casing. In 5 quart Dutch oven, brown sausage. Remove sausage from Dutch oven, drain, reserving 1 tablespoon drippings in Dutch oven. Saute onions and garlic in reserved drippings until onions are tender. Add beef broth, water, wine (optional), tomatoes, carrots, basil, oregano, tomato sauce and crumbled sausage. Bring to a boil. Reduce heat; simmer uncovered 30 minutes. Skim fat from soup. Stir in zucchini, tortellini, parsley and green pepper. Simmer covered an additional 35 to 40 minutes or until tortellini are tender. Sprinkle Parmesan cheese on top of each serving.