2 lbs. Italian sausage
2 cloves garlic, chopped or pressed
1 med. onion, chopped
6 c. beef broth
1 c. water
4 cans tomatoes, with juice
3 1/2 c. tomato sauce
2-3 lg. carrots, peeled & chopped
2 tbsp. oregano
2 tbsp. dried parsley
2 tsp. dried basil
1 bay leaf
1 med. zucchini, chopped
1 (8 oz.) pkg. dry spinach tortellini
1 (8 oz.) pkg. dry ravioletti (or regular tortellini)

Brown sausage, keeping in large chunks. Remove from pan. Leaving 2 tablespoons fat in pan, saute onion and garlic until transparent. In large soup pot mix all ingredients except zucchini and tortellini/ravioletti. Bring to a boil; simmer for 2 to 3 hours. About 45 minutes before serving, add remaining ingredients and simmer until pasta is done. Garnish soup with grated Parmesan cheese. If made in advance and reheated, more liquid may need to be added. Great with a green salad and hot French bread with garlic butter.