1 lb. Italian sausage
1 c. coarsely chopped onions
2 garlic cloves, sliced
5 c. beef broth
1/2 c. water
1/2 c. dry red wine or water
2 1/2 can or 2 c. (4 med) chopped, seeded, peeled tomatoes
1 c. thinly sliced carrots
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
8 oz. can tomato sauce
1 1/2 c. sliced zucchini
11 oz. frozen meat or cheese-filled tortellini or very small ravioli
3 tbsp. chopped fresh parsley
1 med. green pepper, cut into 1/2 inch pieces
Grated Parmesan cheese

If sausage comes in casing, remove 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, tomatoes, carrots, basil, oregano, tomato sauce and 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. 8 (1 1/2 cup) servings.