Tortellini Soup

Yummy served with bread on a cold winter's day. Hannah gobbles this up (which is a rarity these days).

1 lb mild italian sausage
1 onion, chopped
2 cloves garlic, minced
1 c. water
2 (13 3/4 oz) cans of beef broth
1/2 cup white wine or apple juice
3 carrots, sliced
1 (28-oz) can crused tomatoes
1 tsp basil
1 tsp oregano
1 c. sliced zucchini (optional)
4 Tbsp parsley, chopped
1 green pepper, chopped
8 oz cheese tortellini (refrigerated or frozen)

fresh grated Parm 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 to 10 minutes before serving and cook until tender, but not soggy. Garnish each serving with Parm cheese.