1 lb. Italian sausage
1 c. onions, chopped coarsely
2 cloves garlic, chopped
5 c. beef broth
1/2 c. water
1/2 c. dry red wine or water
2 c. tomatoes, peeled, seeded and chopped or 2 (14 1/2 oz.) cans diced tomatoes, drained
1 c. carrots, sliced thinly
1/2 tsp. basil
1/2 tsp. oregano
1 (6 oz.) can tomato paste
1 1/2 c. sliced zucchini
8 oz. meat or cheese filled tortellini or very small ravioli
grated Parmesan cheese

Remove casing from sausage if in casing. In 5-quart Dutch oven, brown sausage. Remove and drain, reserving its drippings. Sauté garlic and onions in drippings until tender, but not brown. Add broth, water, wine, tomatoes, carrots, basil, oregano, tomato paste and sausage; bring to boil. Reduce heat and simmer, uncovered, 30 minutes.

Skim fat from soup (if time permits, refrigerate soup to harden fat, then lift fat off soup.) Stir in zucchini and tortellini. Simmer covered 35 to 40 minutes or until tortellini are tender. Serve with Parmesan cheese and Texas Toast for dipping.

Serves approximately 8.