Italian Tortellini Soup - cooking recipe

Ingredients

1 lb Italian sausage
1 cup onion, coarsely chopped
2 garlic cloves, sliced
5 cups beef broth
1/2 cup water
1/2 cup dry red wine
4 medium tomatoes, seeded, peeled, chopped
1 cup carrot, thin sliced
1/2 teaspoon basil
1/8 teaspoon oregano
8 ounces tomato sauce
1 1/2 cups zucchini, sliced
8 ounces frozen meat-filled tortellini or 8 ounces frozen cheese tortellini
3 tablespoons fresh parsley, chopped
1 medium green pepper, cut in 1/2-inch pieces
parmesan cheese

Preparation

Remove sausage casing. In dutch over brown sausage.
Remove sausage; reserve 1 tbsp drippings.
Saute onions and garlic in drippings until onions are tender.
Add broth and next 7 ingredients, and add sausage.
Bring to boil, reduce heat and simmer uncovered 30 minutes.
Skim fat from soup and stir in zucchini and remaining ingredients, except parmesan cheese. Simmer covered an additional 35-40 minutes until tortellini is tender.
Serve topped with parmesan cheese.
If you prefer to use fresh tortellini, simmer 20-35 minutes until tender.