Italian Sausage Soup with Tortellini

Italian Sausage Soup with Tortellini

1 lb. Italian sausage
2 garlic cloves, sliced
1/2 cup water
4 medium tomatoes (peeled, seeded, chopped)
1/2 tsp. oregano
8 ozs. tomato sauce
3 Tbsp. fresh parsley, chopped
1 medium green pepper (cut in ½-inch pieces)
1 cup onion, chopped coarsely
5 cups beef broth
1/2 cup dry red wine or water
1 cup carrots, thinly sliced
8 ozs. frozen tortellini (meat or cheese)
grated Parmesan cheese

Remove sausage from casing then brown in 5 quart dutch oven. Remove sausage; drain, reserving 1 tablespoon of the drippings in dutch oven. Saute onions and garlic in drippings until onions are tender. Return sausage to pan, add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, bring to a boil. Reduce heat; simmer uncovered 30 minutes. Skim fat from soup. Stir zucchini, tortellini, parsley and green pepper. Simmer covered an additional 35-40 minutes or until tortellini are tender. Sprinkle Parmesan cheese on top of each serving. Makes 8 servings.

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