Italian Sausage Soup with Tortellini August 28 2012

1 pound loose Garlic Basil Sausage

1 cup chopped onion

1 clove garlic, minced

5 cups beef broth

1/2 cup water

1/2 cup red wine

4 large tomatoes - peeled, seeded and chopped

1 cup thinly sliced carrots

1/2 teaspoon dried oregano

1 (8 ounce) can tomato sauce

1 1/2 cups sliced zucchini

8 ounces fresh tortellini pasta

3 tablespoons chopped fresh parsley

 

In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.