Jennifer C's Sausage & Tortellini Soup

        from All Recipes Magazine                                                                                             
1 lb sweet Italian Sausage (casings removed) or breakfast saus
1 c finely chopped onion                               
½ t dried oregano
2 cloves garlic, minced                                   
8 oz can no–salt added tomato sauce
5 c low sodium beef broth                             
1 ½ c thinkly sliced zucchini (6 oz)
½ c water                                                            
3 T chopped fresh parsley (or a little dried)
½ c red wine   *opt                                           
8-12 oz fresh or frozen cheese tortellini
2 c no-salt added canned diced tomatoes  
¾ c fresh parmesan cheese
1 c thinly sliced carrots
¼ c roughly torn fresh basil leaves


1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. In a CP pour in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Skim fat from the soup. Stir in zucchini and parsley. Cook on low 5-6 hours. Add tortellini during the last 30-60 minutes. Sprinkle with Parmesan cheese on top of each serving.