2 lbs Italian sausage (sweet or hot)
l large onion, chopped
6 cloves garlic, minced
4 carrots, chopped
2 stalks celery with leaves, chopped
1 can 15oz kidney beans, drained
1 can 15oz Great Northern Beans, drained
1/2 teaspoon crushed red pepper flakes
1 large can (48oz) tomato juice
2 cups water
1 can 15oz beef broth
1 cup dry red wine
1 pkg (9oz) cheese tortellini (fresh or frozen)
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon oregano
2 tablespoons basil
1 tablespoon ground fennel seed
1/4 teaspoon ground cinnamon
1 teaspoon fresh ground black pepper
3 tablespoons olive oil

Heat a 5 quart Dutch oven over medium-high heat; add 3 tablespoons olive oil until hot. Crumble the 2 lbs sausage into Dutch oven and brown until no longer pink. Add the onion, celery, and carrot and cook until onion is transluscent. Add the garlic and cook 2 minutes or until garlic is fragrant.

Add the wine to deglaze bottom of pan. Add the water, beef broth, tomato juice, soy sauce, and sugar. Bring to a boil, stir to combine, reduce heat, cover and simmer for 1 hour.

Add the crushed red pepper flakes, soy sauce, oregano, basil, ground fennel seed, cinnamon, fresh ground black pepper, and tortellini and cook until the tortellini is al denté. Add the kidney beans and the Great Northern Beans and heat for 5 minutes.

Serve with shredded Parmesan cheese and garlic bread and enjoy.

Serves 8 - 10 at least.

Submitted by: Jerry G