Sausage - Tortellini Soup

A good soup for cold fall and winter nights.

• Ready In: 50 mins
• Yields: 10 cups

Ingredients

• 1  lb Italian sausage
• 1  large onion, chopped
• 1  garlic clove, pressed
• 3 (14 1/2ounce) cans beef broth
• 2 (14 1/2ounce) cans diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1  cup dry red wine or 1  cup water
• 2  carrots, thinly slice
• 1  tablespoon sugar
• 2  teaspoons  italian seasoning
• 2  small zucchini, sliced
• 1 (9 ounce) package  refrigerated  cheese-filled tortellini
• 1⁄2 cup  shredded parmesan cheese

Directions

1. Discard sausage casings. Cook sausage, onion and garlic in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink; drain.
2. Return mixture to Dutch oven.
3. Stir in broth and next 6 ingredients; bring to a boil. Reduce heat; simmer 30 minutes. Skim off fat.
4. Stir in zucchini and tortellini; simmer 10 minutes. Sprinkle each serving with cheese.