It is getting cooler out which means soup time! Here is a favorite of my family. Since I have become gluten-free, I cook the tortellini separately. You can make this healthier too. You can use lean italian turkey sausage and omit the Parmesan cheese.
Sausage Tortellini Soup
1 pound mild Italian sausage*
1 cup onions, chopped
2 garlic cloves, chopped
5 cups beef broth
½ cup water
½ cup dry red wine**
1 (15 ounce) can tomato sauce
2 (14.5 ounces) cans diced tomatoes, drained**
1 cup thinly sliced carrots
½ teaspoon basil leaves
½ teaspoon oregano leaves
1½ cups zucchini, chopped
8 ounces meat or cheese tortellini
3 tablespoons fresh parsley, chopped
1 medium green pepper, chopped
Grated parmesan cheese
*can use hot Italian sausage or mixture of hot/mild sausage
**If omit wine, do not drain cans of chopped tomatoes
Remove sausage from casings. In a 5 quart pot, crumble and brown the sausage. Remove sausage, reserving 1 tablespoon of drippings.
Sauté onions and garlic in the drippings until onions are tender. Add beef broth, water, wine**, tomato sauce, chopped tomatoes**, carrots, basil, oregano, and the sausage. Bring to a boil, reduce heat to simmer and simmer uncovered for 30 minutes.
Skim fat from soup. Stir in zucchini, tortellini, parsley, and green pepper. Simmer, covered, an additional 30 minutes or until the tortellini are tender. Sprinkle Parmesan cheese on top of each serving. Enjoy!