Sausage-Tortellini Soup - cooking recipe

Ingredients

1 lb. Italian sausage
1 large onion, chopped
1 garlic clove, pressed
3 cans (14 oz. each) beef broth
2 cans (14 oz. each) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 c. dry red wine
2 carrots, thinly sliced
1 Tbsp. sugar
2 tsp. Italian seasoning
2 small zucchini, sliced
1 pkg. (9 oz.) refrigerated cheese-filled tortellini
1/2 c. shredded Parmesan cheese

Preparation

Discard sausage casings.
Cook sausage, onion, and garlic in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink; drain.
Return mixture to pan.
Stir in broth and next 6 ingredients; bring to a boil.
Reduce heat; simmer 30 minutes.
Skim off fat.
Stir in zucchini and tortellini; simmer 10 minutes.
Sprinkle each serving with cheese.
Yields 10 cups.