Sausage Tortellini Soup

Earlier this fall I began posting my favorite soup recipes. During the cooler months I like to make a homemade soup a week. It doesn't always happen. For example, last week my family ate lots of soups, but they were all from a can. (A friend recently introduced me to the Progresso brand. I've tried the tomato, chicken noodle, vegetarian lentil, and vegetarian vegetable and they are all delicious!) Here's the one I made last evening. I got it from a coworker about 6 years ago. This time I used 2 c. beef broth from our cow's beef bones so there were actually some little pieces of beef in it as well. I think it just added to the intensity and richness of flavor.

P.S. Learned something new yesterday. When there's no tomato sauce on hand, mix 3/4 c. tomato paste with 1 c. water and you get 2 c. tomato sauce!!

Sausage Tortellini Soup

1 lb. italian sausage
1 c. coarsely chopped onion
2 garlic cloves, sliced
5 cups beef broth
1 cup water
2 c. chopped tomatoes
1 c. chopped carrots
1/2 t. basil
1/2 t. oregano
8 oz. tomato sauce
1 1/2 c. chopped zucchini
8 oz. cheese-filled tortellini
3 T. parsley

Brown sausage with onion and garlic. Drain well. Combine in large pot everything EXCEPT: zucchini, tortellini, and parsley. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Cover and simmer another 30 minutes. Add zucchini and cook only until crisp tender (I did this about 5-10 minutes.) Do not overcook. Add parsley. Finally, add tortellini right before you serve soup - it needs no longer than 3-5 minutes to cook. Serve immediately!