Tortellini Soup

     I'm visiting my sister this week and while she was working yesterday she had me make this soup for dinner.  It was good and full of vegetables.  We went out to her garden and harvested onions, carrots, potatoes (which weren't in the recipe but we wanted to use, peppers, squash and fresh basil -- Yum and so colorful. The recipe didn't call for salt and pepper but I think it is better with a little. The recipe is from the Ivory Family Favorites cookbook. You can make it without the sausage or just use 1/2 lb. and it is healthier and still tastes good

     Tortellini Soup
1 pound mild Italian sausage
1 onion chopped
2 cloves garlic, minced
1 cup water
2 (14 oz.) cans beef broth
1/2 cup white wine or apple juice
3 carrots, sliced
1 (28 oz) can crushed tomatoes
1 tsp. basil
1 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
1 cup sliced zucchini (optional)
4 Tbsp. 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 or juice, carrots, tomatoes, basil, oregano, salt, pepper, 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.