1 lb. hot or mild Italian sausage
1 large onion, chopped
1 clove garlic, minced
4 (14.5 oz.) cans tomatoes, undrained and chopped
2 c. water
1 tbsp. fresh fennel or 1 tsp. fennel seeds
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
1 (9 oz) pkg. tortellini

Remove sausage casing, crumble in a large Dutch oven. Add garlic and onion, cook until meat is browned. Drain meat, pour off pan drippings.

Add tomatoes and next 4 ingredients, cover and simmer 15 minutes. Cook tortellini according to package directions, drain and add to soup.

Cover and simmer 10 minutes.

Yield: 11 cups.