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INGREDIENTS:
•1 pound sweet Italian sausage, casings removed
•1 cup chopped onion
•2 large garlic cloves, sliced
•5 cups beef stock or canned broth
•2 cups chopped tomatoes (about 3/4 pound)
•1 8-ounce can tomato sauce
•1 large zucchini, sliced
•1 large carrot, thinly sliced
•1 medium-sized green bell pepper, diced
•1/2 cup dry red wine
•2 tablespoons dried basil
•2 tablespoons dried oregano
•8 to 10 ounces purchased fresh cheese tortellini
•Freshly grated Parmesan cheese

PREPARATION:
•Sautι Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sautι until translucent, about 5 minutes. Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

•Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

6 Servings

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