1 lb. sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 1/2 cups beef broth
1/2 cup water
1 1/2 cans petite cut diced tomatoes, drained
1 cup thinly sliced carrots
1/2 TBS. packed fresh basil leaves
1/2 tsp. dried oregano
1 (8 oz.) can tomato sauce
1 1/2 cups sliced zucchini
8 oz. fresh tortellini pasta
3 TBS. chopped fresh parsley
Parmesan cheese, shredded
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 TBS. of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.