Italian Sausage and Tortellini Soup

Italian Sausage and Tortellini Soup

1 lb. Italian sausage
2 tablespoons olive oil
1 cup chopped onions
2 garlic cloves, sliced
5 cups of beef broth
½ cup of water
½ cup red wine or ½ cup water
28 oz. can crushed tomatoes
8 oz can of tomato sauce
1 cup of sliced carrots
½ teaspoon each of basil and oregano leaves
1-½ cups of sliced zucchini
2 cups of cheese filled tortellini
1 medium green pepper, cut into ½ inch pieces
Grated Parmesan cheese

In a 5 qt. Dutch oven over medium heat, heat sausage and ¼ cup of water to boil. Cover; simmer 5 minutes. Remove cover and continue cooking, turning sausage frequently until water evaporates and sausages are cooked and well browned (about 25 minutes). Remove sausages to cutting board and cut into ½ inch rounds. Reserve to refrigerator for later.

Add olive oil to Dutch oven; sauté onions and garlic in olive oil until onions are tender. Add beef broth, wine, water, crushed tomatoes, tomato sauce, carrots, basil, and oregano bring to a boil. Reduce heat; simmer uncovered 30 minutes. Add zucchini, tortellini, and green pepper. Simmer covered for 35 to 40 minutes more or until tortellini is cooked. During the last 15 minutes, add sausage to heat. Sprinkle Parmesan cheese on top of each serving.