Sausage Vegetable Soup - cooking recipe

Ingredients

1 lb. mild Italian sausage
1/2 c. chopped celery
1 medium onion, chopped
2 garlic cloves, minced
2 c. diagonally sliced carrots
2 Tbsp. parsley, chopped
1 tsp. basil leaves
2 (10.5 oz.) cans condensed beef broth
28 oz. can Italian plum tomatoes, undrained and cut up
4 1/2 (2 c.) uncooked tortellini, rotini or macaroni
1 1/2 c. sliced zucchini

Preparation

In 6-quart Dutch oven cook sausage, celery, onion and garlic until sausage is browned and vegetables are tender; drain.
Add all remaining ingredients except rotini and zucchini.
Bring to a boil.
Reduce heat, cover and simmer 20 minutes.
Add rotini and zucchini.
Simmer 20 minutes or until rotini is tender.
Makes 6 (1 1/2-cup) servings.