Italian Sausage Soup with Tortellini

Barbara Creer

1 lb. Italian sausage
1 c. coarsely chopped onion
2 coves garlic, sliced
5 c. beef broth
1 c. water
2 c. chopped tomatoes
1 c. sliced carrots
1/2 tsp. basil leaves
1/2 tsp. oregano
8 oz. tomato sauce
1 1/2 c. sliced zucchini
8 oz. frozen tortellini
3 Tbsp. chopped fresh parsley
1 medium chopped green pepper
grated Parmesan cheese

If sausage comes in casing, remove.  In large soup pot, brown sausage.  Remove from pan and let drain, reserving 1 tablespoon drippings in pan.  Saute onions and garlic in drippings until onions are tender.  Add broth, water, tomatoes, carrots, basil, oregano, tomato sauce and sausage.  Bring to a boil.  Reduce heat and simmer uncovered, 30 minutes.  Skim fat from soup.  Stir in zucchini, tortellini, parsley and chopped green pepper.  Simmer, covered and additional 30 to 40 minutes or until tortellini are tender.  Sprinkle Parmesan on top of each serving