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

If sausage comes in casing, remove casing; cut into bite-size pieces. In a 5 quart Dutch oven brown sausage. Remove sausage from pan; drain reserving 1 tablespoon of drippings in pan. 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 green pepper, simmer another 10 minutes. Add zucchini, tortellini and parsley. Simmer covered an additional 25 minutes or until tortellini are tender. Sprinkle Parmesan cheese on top of each serving. Makes 8 (1 1/2 cups) servings.