Italian Tortellini Soup - cooking recipe

Ingredients

1 lb. Italian sausage
1 c. coarsely chopped onions
2 garlic cloves, sliced
5 c. beef broth
1/2 c. water
1/2 c. dry red wine or water
2 c. chopped, seeded, peeled tomatoes (4 medium)
1 c. thinly sliced carrots
1/2 tsp. basil leaves
1/2 tsp. oregano leaves
8 oz. can tomato sauce
1 1/2 c. sliced zucchini
8 oz. frozen meat or cheese tortellini (2 c.)
3 Tbsp. chopped fresh parsley
1 medium green pepper, cut into 1/2-inch pieces
grated Parmesan cheese
2 (1 1/2 lb.) Dungeness crabs or 2 (12 oz.) pkg. Alaskan king crab (frozen), split legs, thawed and cut into chunks
1 lb. scallops
1 1/2 doz. hard shelled clams (littlenecks)
2 lb. striped bass fillets, cut into serving pieces
1 lb. shelled and deveined shrimp (or more)
2 Tbsp. olive oil
1 medium green pepper, chopped
1 (28 oz.) can plum tomatoes
1/2 to 1 c. Chablis or Sauterne white wine
1/4 c. chopped parsley
1 large onion
1 garlic, minced
1/2 tsp. basil
1/4 tsp. oregano

Preparation

About 45 minutes before serving time, in a Dutch oven over medium heat in hot oil, cook onion, green pepper and garlic until tender, about 5 minutes.
Add tomatoes and their liquid, wine, parsley, salt, basil and oregano.
Reduce heat to low; cover and simmer for 15 minutes.
Increase heat to medium.
Add crab and clams; cook for 10 minutes, stirring constantly.
Add fillet pieces and shrimp.
Continue cooking for 5 more minutes or until fish flakes easily when tested with a fork and shrimp are tender. Serve immediately in soup bowls.
Makes 6 to 8 servings.