Ingredients
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1 cup onion, coarsely chopped
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2 garlic cloves, minced
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5 cups beef broth
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2 cups carrots, thinly sliced
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2 cups tomatoes, peeled, seeded and chopped (can use canned tomatoes, if desired)
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1 1/2 cups sliced zucchini
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1 (8 ounce) can tomato sauce
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1/2 cup water
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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salt, to taste
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black pepper, to taste
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1 (9 ounce) package refrigerated basil and cheese tortellini, uncooked
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3 tablespoons fresh parsley, chopped
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1/2 cup parmesan cheese, freshly grated
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1 green bell pepper, cut into 1/2-inch pieces
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1 lb mild Italian sausage
Instructions
- Remove and discard casings from the sausage.
- In a large Dutch oven, brown sausage over medium-high heat, stirring occasionally. Drain, reserving 1 Tablespoon drippings in the pan. Set sausage aside.
- Add onion and garlic to the drippings in the pan; cook, stirring constantly, until onion is tender.
- Add sausage, beef broth, carrots, tomato, zucchini, bell pepper, tomato sauce, water, basil, oregano, salt, and pepper, stirring well.
- Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes.
- Add tortellini and parsley, stirring well.
- Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until tortellini is tender. Adjust spices to taste.
- Ladle soup into individual soup bowls. Sprinkle each serving with cheese.