1 lb. (4) Italian sausages
1 c. coarsely chopped onion
2 garlic cloves, sliced
5 c. salt free beef broth
1/2 c. water
1/2 c. red wine or water
2 c. canned chopped tomatoes, drained
1 c. thinly sliced carrots
1/2 tsp. basil leaves
1/2 tsp. oregano
8 oz. can tomato sauce
1 1/2 c. sliced zucchini
8 oz. fresh/frozen cheese filled tortellini
3 tbsp. chopped fresh parsley
1/3 med. green pepper, cut into 1/2 inch pieces

Remove sausage from casing, and brown in medium fry pan. Remove from pan into large soup pot. Remove all but 1 teaspoon of fat from fry pan. Saute onions and garlic in remaining fat until tender. Add onions and garlic to large pot.

Add beef broth, water/wine, carrots, basil, oregano, tomato sauce and tomatoes. Bring to a boil. Reduce heat; simmer uncovered 30 minutes. Skim fat from soup.

Stir in zucchini, tortellini, parsley and green pepper. Simmer covered for an additional 35-40 minutes or until tortellini are tender. Sprinkle Parmesan cheese on top of each serving. Makes 8 or more servings.