Tortellini Soup

Jullian Pexton

1 lb. mild Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 c. water
2 (13 ¾ oz.) cans beef broth
½ c. white wince or apple juice
3 carrots, sliced
1 (28oz.) can crushed tomatoes
1 tsp. basil
1 tsp. oregano
1 c. sliced zucchini
4 T. parsley, chopped
1 green pepper, chopped
8 oz. cheese tortellini (refrigerated or frozen)
fresh grated Parmesan cheese

In large soup pan, brown sausage. Drain fat and add chopped onion and garlic and cook until tender. Add water, broth, wine, carrots, tomatoes, basil, oregano, zucchini, parsley, and green pepper. Simmer for 30 minutes or longer. Add tortellini 5-10 minutes before serving and cook until tender, but not soggy. Garnish each serving with Parmesan cheese.