Sausage & Tortelloni Soup
2 lbs. mild Italian sausage
1 medium onion, chopped
4 garlic cloves, minced
8 cups beef broth
2 cups red wine
2 - 28 oz. cans chopped tomatoes
1 tbsp. dried basil
1 tbsp. dried oregano
2 cups carrots, chopped
1 - 9 oz. package stuffed tortelloni (I use Buitoni Chicken & Proscuitto)
1 lb. zucchini, chopped
In a large dutch oven over medium heat, saute Italian sausage until pink. Remove with a slotted spoon and then saute onion and garlic in drippings until translucent, around 4-5 minutes.
Add sausage back to pot along with beef broth, wine, tomatoes, basil, oregano and carrots. Bring to boil, then reduce heat and simmer uncovered for 30 minutes.
Add tortelloni and zucchini, then cover and cook for ten minutes. Remove cover and simmer for an additional 30 minutes. Serve.