Sausage Tortellini Soup

1 lb. Italian sausage or ground sausage

1 large onion, chopped

1 garlic clove, pressed or garlic salt

3 (14.5 oz.) cans beef broth

2 (14.5 oz.) cans diced tomatoes, drained

1 (8 oz.) can of tomato sauce

1 c. dry red wine (optional)

2 carrots, thinly sliced

1 Tbsp. sugar

2 tsp. Italian seasoning

2 small zucchini, sliced

1 (9 oz.) package refrigerated, cheese-filled tortellini

½ c. shredded Parmesan cheese

Discard sausage casings.  Cook sausage, onion and garlic in a Dutch oven over medium-high heat, stirring until sausage crumbles and no pink remains.  Drain to remove fat.  Return mixture to pan.  Stir in broth and next 6 ingredients; bring to a boil.  Reduce heat and simmer for 30 minutes.  Skim off fat.  Stir in zucchini and tortellini; simmer 10 minutes.  Sprinkle each serving with cheese.

This recipe was shared by Marsha V.  It is always a favorite with everyone.