1 lb. Italian sausage
1 c. coarsely chopped onion
2 cloves garlic, sliced
5 c. beef broth
1/2 c. water
1/2 c. water or red wine
2 c. (4 med.) tomatoes, peeled, seeded & chopped
1 c. thinly sliced carrots
1/2 tsp. basil
1/2 tsp. oregano leaves
8 oz. tomato sauce
1 1/2 c. finely chopped zucchini
8 oz. (2 c.) fresh meat or cheese filled tortellini
3 tbsp. chopped fresh parsley

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 the pan. Saute onions and garlic in reserved drippings until tender. Add 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 and parsley. Simmer covered an additional 50-60 minutes or until tortellini are tender. Sprinkle Parmesan cheese on top of each serving. Yield 8 servings.