Italian Sausage and Tortellini Soup

  by:  Ramie Baby

1 lb sweet Italian sausage, castings removed (ground Italian sausage fine)

1 cup chopped onion

2 cloves garlic, minced

6 cups beef broth (if using Campbell’s use the water to can ratio)

½ cup cabernet wine (any red wine is fine)

2-3 cans (15oz) canned Italian stewed tomatoes, peeled, seeded, & chopped

1 cup thinly sliced carrots

½ Tbsp packed fresh basil leaves

½ tsp dried oregano

1 can (8oz) tomato sauce

4-5 medium zucchini, sliced

8 oz fresh tortellini pasta (tri-colored is best)

3 Tbsp fresh parsley, chopped

garlic powder, onion powder, salt and pepper

Shredded parmesan(reserved for individual soup bowls)

In a large pot, brown sweet Italian sausage over medium heat.  Remove sausage and drain, reserving 1 Tbsp of the drippings.  Saute onions and garlic in the drippings.  Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage.  Bring to a boil.  Reduce heat and simmer uncovered for 30 minutes.  Skim fat from the soup.  Stir in zucchini and parsley.  Cover and simmer for 30 minutes.  Add tortellini during the last 10 minutes of cook time.  Sprinkle parmesan cheese on top of each serving.