1 onion, chopped
2 cloves garlic, minced
1 cup water
2 (13 3/4 ounce) cans beef broth
1/2 cup white wine or apple juice
3 carrots, sliced
1 (28 ounce) can crushed tomatoes
1 t. basil
1 t. oregano
1 cup sliced zucchini (optional)
4 T. parsley, chopped
1 green pepper, chopped
8 ounces cheese tortellini (refrigerated or frozen)
In large soup pan, brown sausage. Drain fat and add chopped onion and garlic and cook until tender. Add water, broth, wine, carrots, tomatoes, basil, oregano, zucchini, parsley and green pepper. Simmer for 30 minutes or longer. Add tortellini 5 to 10 minutes before serving and cook until tender, but not soggy. Garnish with Parmesan Cheese.
From frozen: Thaw soup, but keep tortellini frozen. Warm soup and bring to boil. Add tortellini and cook for two to three minutes. Serve immediately. Can also cook tortellini separately and add to warmed soup.
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